Name: Walk-On's Sports Bistreaux - Ridgeland Restaurants Pepper Jack Boudin Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1.5 lbs boneless pork shoulder; 1 cups long grain white rice (uncooked); 1 each onion, medium, diced; 0.5 each bell pepper, green, medium, diced; 2 each celery stalks, diced; 3 cloves garlic cloves, minced; 1.5 cups pepper jack cheese, shredded; 2 cups chicken stock or water; 2 tbs unsalted butter; 2 tsp cajun seasoning; 1 tsp smoked paprika; 2 tbs fresh parsley, chopped; 3 each fresh green onions, sliced; 1 tsp salt; 0.5 tsp black pepper; 1 tsp hot sauce (optional); 1 each natural hog casings (soaked and rinsed) or 8–10 large sausage papers/foil for boudin balls; 1 tbs cooking oil (for searing or brushing)

Method

Boudin Filling

Cook rice

Rinse the rice under cold water until water runs clear. In a small saucepan bring 1 1/2 cups chicken stock (reserve 1/2 cup) to a boil. Add rice and 1/2 teaspoon salt, reduce heat to low, cover and simmer 15 minutes until tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Brown the pork

Cut pork shoulder into 1-inch cubes. Heat a large heavy skillet over medium-high heat and add 1 tablespoon oil. Season pork lightly with 1/4 tsp salt and 1/4 tsp black pepper. Brown pork in batches, about 4–6 minutes per batch, until well-browned (internal pieces need not be fully cooked). Transfer browned pork to a plate.

Make the mirepoix and aromatics

Reduce heat to medium and add 2 tablespoons butter to the same skillet. Add diced onion, bell pepper, and celery. Sauté 6–8 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer pork and finish filling

Return browned pork to the skillet with vegetables. Stir in 1/2 cup reserved chicken stock, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, and 1 teaspoon hot sauce if using. Reduce heat to low, cover and simmer 10 minutes to finish cooking pork and meld flavors. Taste and adjust seasoning with remaining salt and pepper.

Pulse/Grind mixture

Transfer the pork and vegetable mixture to a food processor in two batches (or use a coarse grind on a meat grinder). Pulse until the mixture is finely chopped but still slightly coarse — you want texture, not a paste. If you prefer chunkier boudin, pulse less; for smoother, pulse more.

Combine rice and cheese

In a large bowl fold the fluffed cooked rice and shredded pepper jack into the processed pork mixture along with chopped parsley and sliced green onions. Add remaining 1/2 cup chicken stock or water a few tablespoons at a time to reach a moist, spreadable consistency (not soupy). Adjust seasoning with extra Cajun seasoning or salt to taste.

Casings / Assembly

Prepare casings (if using)

If using natural casings, soak them in warm water per package instructions, then rinse inside and out. Fit soaked casing onto a sausage stuffer or the funnel attachment of a stand mixer, leaving a tail to knot.

Stuff or portion

Using a sausage stuffer, fill casings with the boudin mixture, being careful not to overfill (leave some slack). Twist into 4–6 inch links. If not using casings, portion the filling into 3–4 tablespoon balls and wrap each in plastic or foil to form logs for steaming or baking.

Cook boudin

To cook in casings: place links on a rack over a baking sheet and steam or bake at 350°F (175°C) for 20–25 minutes until heated through. To finish, brown links briefly in a hot skillet with 1 tablespoon oil or grill for 1–2 minutes per side for color. To cook boudin balls/logs: steam covered for 15–20 minutes or bake 20 minutes at 350°F, then pan-sear 1–2 minutes per side until golden.

Serve

Let rest 5 minutes. Slice links and serve warm with extra hot sauce, mustard, or Creole mustard on the side and garnish with additional sliced green onions and parsley.