This boudin ball recipe is great to bring to a large Mardi Gras party or celebration. Though this recipe may take some time to make, it will be all worth it when your guest can stop talking about how delicious your dish comes out.
This recipe is courtesy of Claw Daddy's.
Add puréed chicken liver to the meat and rice mixture to make it even better.
The Cracklin’ Spice is Claw Daddy's house-made spice mix but you can substitute it with your favorite cajun spice mix.
- 2 Pounds pork shoulder, cut into 2 inch chunks
- 2 Tablespoons Cracklin' Spice Mix
- 2 Cups onions, diced large
- 1 Cup celery, diced large
- 1 Cup green bell peppers, diced large
- 1 Cup red bell peppers, diced large
- 1/4 Cup garlic, chopped
- 2 1/2 quarts, chicken stock
- 1 Tablespoon Coleman's Dry Mustard
- 2 Tablespoons Crystal Hot Sauce
- 1 Tablespoon worcestershire sauce
- 1 1/2 Teaspoon Steen's Sugarcane Vinegar
- 2 bay leaves, large
- 1 quart, long grain rice
- 2 Teaspoons cayenne powder
- kosher salt, to taste
- 2 Teaspoons ground black pepper
- 1/2 Cup scallions, sliced
- 4 Cups all purpose flour or Wondra Flour
- 2 Cups buttermilk
- 2 Cups Crystal Hot Sauce
- 2 eggs
- 6 Cups Leidenheimer or Panko Breadcrumbs
- 1/4 Cup Cracklin' Spice
First, season the pork with the Cracklin’ Spice Mix and let marinate overnight in the fridge.
In a large pot, add the marinated pork shoulder, onions, celery, bell peppers, garlic, chicken stock, Colman’s Dry Mustard, Crystal Hot Sauce, worcestershire, Steen’s Vinegar and bay leaves.
Bring the pot gently up to a simmer and cover. Let simmer for at least 3-4 hours on low heat.
Remove the meat and vegetables when it is so tender that it will fall apart. Make sure there are at least 2 quarts of stock still in your pot. If not, you can add some more chicken stock to get it to 2 quarts.
Add the long grain rice to the pot and stir gently to make sure it is evenly dispersed. Bring to a low simmer and cover and cook for 18-20 minutes on low heat.
Once the rice is finished cooking, remove the top and fluff the rice to get the excess steam out and to cool it faster.
Cool the meat and the rice down, which works best the next day.
Then mix the rice and the meat together and season with the cayenne powder, kosher salt, black pepper and scallions.
Vigorously mix it to make a homogeneous mixture.
Take this mixture and stuff it into a sausage casing and smoke it in links. If you don't have sausage casings, you can just skip this step.
Take the mixture out of the casing and ball it up into 1 oz balls.
Whisk the eggs first then add the buttermilk and the Crystal Hot Sauce. Whisk together to make the eggwash.
Mix the Cracklin’ Spice with the breadcrumbs.
Take the balls and add them to the flour, then the egg wash, and then the breadcrumbs.
Then move them from the breadcrumbs to a sheet pan.
Preheat fryer to 350 degrees and fry for 1 ½ to 2 ½ minutes until crispy and hot all the way through.