Pepper Jack Boudin Recipe

Cook rice

In a small saucepan bring 2 cups chicken broth to a boil. Add 1 cup long-grain rice, reduce heat to low, cover and simmer 15–18 minutes until tender and liquid absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Brown pork

While rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season 1.5 lbs cubed pork shoulder lightly with 1/2 tsp black pepper and 1/2 tsp Kosher salt. Add pork to hot skillet and brown on all sides, about 6–8 minutes (pork will finish cooking later). Transfer browned pork to a plate.

Soften vegetables

In the same skillet reduce heat to medium, add 2 tablespoons butter. Add 1 cup finely diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper. Sauté 6–8 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Braise pork and combine

Return the browned pork to the skillet with the softened vegetables. Sprinkle in 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, and the remaining 1/2 teaspoon Kosher salt (adjust to taste). Stir to coat. Add 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce if using. Pour in 1/4 cup water (or reserved rice cooking liquid if available), cover and reduce heat to low. Simmer gently 8–10 minutes to finish cooking pork and marry flavors.

Shred or grind filling

Transfer the pork and vegetables to a large bowl or the bowl of a food processor. If using a bowl, shred the pork finely with two forks and chop vegetables small. If using a food processor pulse 6–8 times into a coarse, slightly chunky mixture—do not puree into a paste. Return mixture to the skillet off heat if needed.

Finish filling

Add the cooked rice and 1.5 cups shredded pepper jack cheese to the pork mixture. Stir in 2 tablespoons chopped fresh parsley and the remaining butter (if desired) until cheese melts and mixture is cohesive. Taste and adjust seasoning with additional Cajun seasoning, salt, or black pepper as needed. The final boudin filling should be moist but not soupy—add a tablespoon of water if too dry.

Serve as loose boudin

For starters, spoon warm boudin into a serving bowl and garnish with extra chopped parsley and a wedge of lemon. Serve with remoulade or spicy mayo on the side for dipping.

Optional — Stuffed & Fried Boudin Balls

If you prefer fried boudin balls: set up a dredging station with 1/2 cup all-purpose flour, 2 beaten eggs, and 1 cup breadcrumbs. Using wet hands, form the boudin mixture into 1 1/4–1 1/2 inch balls (about 1 tablespoon each). Dredge each ball in flour, dip in beaten egg, then coat with breadcrumbs. Heat 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (175°C) or until a drop of breadcrumb sizzles. Fry boudin balls in batches 2–3 minutes per side until golden brown and heated through. Drain on paper towels and keep warm in a low oven while frying remaining batches. Serve with remoulade and lemon wedges.

Make-ahead and storage

Prepared boudin filling will keep in an airtight container in the refrigerator for 3–4 days or can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over low heat, adding a splash of water to loosen if necessary.