Makes 14 medium-sized Boudin balls
YouTube instructional video is at the bottom.
What you’ll need
1-pound chopped Boston butt pork roast
2 ounces chicken or pork liver
Day old cooked long grain rice (Room temp)
Vegetable or canola oil
Bacon fat or salted butter
Plain breadcrumbs
Large eggs (Room temp)
Buttermilk (Room temp)
Mayonnaise
Sour cream
Creole mustard
Honey or sugar
Worecestershire sauce
Seasonings
Green onion
Bell pepper
Garlic
Parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Cayenne pepper
Smoked paprika
Dried thyme
Tools you’ll need
Food processor
4-quart pot or deep fryer
Thermometer (If using the 4-quart pot)
Cooling rack with an 11 by 17-inch baking pan underneath it
Preparation of ingredients
Seasonings
Step 1- Chop 2 ounces green onions, 1 rib celery, 2 ounces green bell pepper, 2 cloves garlic, and 2 ounces fresh parsley. Make sure you rinse off your celery, green bell pepper and parsley before you chop them.
Cooking the chicken livers
Preheat fire to medium heat.
Step 2- Spread butter around a small frying pan. Add chicken livers and stir. Break down the chicken livers as you are stirring them with a wooden spatula. Let sauté for 3 to 4 minutes. Once done turn your fire off and let the chicken livers cool for 5 to 10 minutes.
Cooking the chopped pork roast
Preheat fire to medium heat.
Step 3- Add 1 tablespoon bacon fat or salted butter, 1-pound chopped Boston butt pork roast, and 1/4 cup water into a large saucepan. Stir all ingredients together. Cover saucepan with a lid. Let simmer for 7 minutes stirring occasionally. Once done turn your fire off and let cool for 5 to 10 minutes.
Pureeing the Chopped pork roast
Step 4- Add chopped pork roast into a large food processor. Blend for 15 to 20 seconds.
Pureeing the chicken livers
Step 5- Add chicken liver pieces into a small food processor. Blend for 15 to 20 seconds.
Making the Boudin filling
Preheat fire to medium heat.
Important note- Reserve 1 tablespoon chopped green onion, 1 tablespoon chopped celery, and 1 tablespoon chopped parsley. This will be used to make the Remoulade sauce.
Step 6- Add 1 tablespoon salted butter, 1 tablespoon bacon fat, 1/2 cup chopped green onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper. Stir all ingredients together. Let saute for 6 minutes stirring occasionally.
Step 7- Add 2 cloves chopped or pressed garlic, Pureed pork roast and pureed chicken livers. Stir all ingredients together.
Step 8- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon smoked paprika 1/4 or 1/2 teaspoon dried thyme, and 1 tablespoon chopped parsley. Stir all ingredients together.
Turn your fire off.
Step 9- Add 3 cups cooked rice (Warm or room temp) and stir all ingredients together. Let the filling cool for 10 to 15 minutes.
Seasoned egg batter
Step 10- Add 3 large eggs (Room temp), 1/2 cup buttermilk (Room temp), 1/4 or 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, 1/4 teaspoon smoked paprika, and 2 teaspoons creole mustard. Stir all ingredients with a whisk until combined and set aside.
Seasoned bread crumb batter
Step 11- Add 2 cups plain breadcrumbs, 1/2 or 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 2 teaspoon granulated onion, 1 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Stir all ingredients together and set aside.
Forming the Boudin balls
Important note- Rice plays a very important role in keeping the Boudin balls together. If you’re having trouble forming the Boudin balls into a ball, add an additional 1/4 cup cooked long grain rice and stir.
Step 12- Add 2 ounces in weight of the Boudin filling into the palm of your hand and form the filling into a ball. Once done place the formed Boudin balls onto a serving plate. Place into fridge for 10 to 15 minutes. This will also help keep the Boudin balls from falling apart.
Heating the oil
If using a 4-quart pot- Preheat fire to medium heat.
If using a deep fryer- Set it to 375-degrees F.
Step 13- If you are using a 4-quart pot, add 48 Fl ounces of vegetable or canola oil into the pot. Make sure you have a thermometer inserted on the side of the pot to monitor the temperature of the oil. If you are using a deep fryer, add the amount of oil according to the instructions on your deep fryer’s manual to determine how much oil to add and go from there. Let the oil get hot until the temperature of the oil reaches 375-degrees F.
Breading the Boudin balls
Step 14- Take 2 or 4 boudin balls at a time and add it into the seasoned egg mixture and coat the Boudin balls with the seasoned egg batter. From there add the Boudin balls into the seasoned bread crumb batter and coat the Boudin balls with the seasoned bread crumb batter. From there transfer the Boudin balls back into the seasoned egg batter and coat the Boudin balls again with the seasoned egg batter. Once done add the boudin balls into the seasoned bread crumb batter and coat the Boudin balls with the seasoned bread crumb batter again. Do this to all 14 formed Boudin balls.
Step 15- Add the Boudin balls 4 at a time into the hot oil. You will only fry these for 2 minutes only as the filling is fully cooked. Once the frying time has ended, remove the Boudin balls out of the hot oil using a mesh straining spoon. Wait a few seconds to allow some of the oil to drain back into the pot or deep fryer. From there place the boudin balls onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let the Boudin balls cool for 5 to 10 minutes before serving.
Remoulade sauce
Step 16- Add 1/3 cup mayonnaise, 1 tablespoon sour cream, 2 teaspoons creole mustard, 1 tablespoon chopped green onions, 1 tablespoon chopped celery, 1 tablespoon chopped parsley, 1 tablespoon Worcestershire sauce, 2 teaspoons of honey or sugar, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon granulated garlic, 1/4 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper into a small food processor. Blend for 30 to 45 seconds. Once done add the remoulade into a small serving bowl before serving.
YouTube instructional video
