She Strengthens

The Heart of Cajun Cuisine: A Delicious Boudin Recipe

Boudin, the quintessential Cajun dish, is a staple in Louisiana’s culinary scene. This versatile food can be enjoyed at any time of day, whether it’s breakfast, lunch, dinner, or even a quick snack on-the-go. What sets boudin apart is its unique flavor profile, which varies greatly depending on the recipe and the cook. In this article, we’ll dive into the world of boudin and explore a recipe that combines the best of traditional Cajun flavors.

The Secret to Great Boudin

One of the most intriguing aspects of boudin is its ability to bring people together. In Louisiana, it’s not uncommon to see families and friends gathering around the table to share a plate of freshly made boudin. The recipe we’re about to share is a culmination of various family traditions and secrets, passed down through generations of Cajun cooks.

A Family Affair

My cousin Bubba Frey, owner of the Mowata General Store, is renowned for his exceptional boudin. His recipe is a closely guarded secret, but I’ve managed to persuade him to share some of his techniques with me. According to Bubba, the key to making great boudin lies in the quality of the ingredients and the balance of flavors. He swears by using meat from the temple of the pig’s head, while another cousin claims that a combination of hog jowl and shoulder meat is the way to go.

The Ultimate Boudin Recipe

After years of experimentation and testing, I’ve developed a recipe that combines the best of both worlds. This boudin recipe features a delicate balance of spices, herbs, and meats, resulting in a flavor profile that’s both familiar and excitingly new.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1/2 pound pork liver, cut into 1-inch cubes
• 2 celery stalks, chopped
• 1 small onion, chopped
• 6 garlic cloves, coarsely chopped
• 3 medium jalapeños, stemmed, seeded, and chopped
• 1 medium poblano chile, stemmed, seeded, and chopped
• 4 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 2 teaspoons cayenne pepper
• 1/2 teaspoon curing salt
• 1 teaspoon chili powder
• 7 cups cooked white rice
• 1 cup chopped parsley
• 1 cup chopped scallions (green and white parts)
• 3 cups panko
• Vegetable oil, for frying

Instructions

1. Marinate the Meat: Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator.
2. Cook the Meat: Place the marinated mixture in a large pot and cover the meat with water by 1 to 2 inches. Bring to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
3. Grind the Meat: Remove the pot from heat and strain, reserving the cooking liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind.
4. Mix in the Rice and Herbs: Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and 3 1/2 cups of the reserved cooking liquid. Stir vigorously for 5 minutes until the mixture sticks together when pressed with the back of a spoon, adding more cooking liquid as necessary.
5. Shape the Boudin: Form the boudin mixture into golf-ball-sized rounds, roll in the panko, place on a baking sheet, and set aside.
6. Fry the Boudin: Heat the oven to 200°F and arrange a rack in the middle. Line a baking sheet with a few layers of paper towels. Pour 2 inches of vegetable oil in a Dutch oven or a large, heavy-bottomed pot. Heat over high heat until the oil reaches 375°F on a deep-frying/candy thermometer. Add boudin balls in a single layer (you’ll need to do this in batches so as not to crowd the pot). Fry until golden brown in color and heated all the way through, about 1 minute. Transfer to the paper-towel-lined baking sheet using a slotted spoon. Place the baking sheet in the oven to keep the boudin balls warm.

The Final Touches

Return the oil to 375°F and repeat the process with the remaining boudin balls. Once all the boudin is fried, serve immediately and enjoy the fruits of your labor!

This recipe is a testament to the rich culinary heritage of Louisiana, and I’m thrilled to share it with you. Whether you’re a seasoned Cajun cook or just starting to explore the world of boudin, this recipe is sure to become a staple in your kitchen. Bon appétit!