re: Latest F&D Board Cookbook Parts 1 & 2, plus the Jambalaya Calculator (new download links)

How I Made Boudin
SixthAndBarone

Made a quick batch for the food challenge, so I figured I’d share.

1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice

Cook the rice and set aside.

I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.

I cut the liver into 1-inch chunks.

I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.

I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.

After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.

At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.

I ran the meat and veggies through a grinder.

I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.

Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?

Mix well and you have boudin.

I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.