Best Stop Boudin

Total Time:
9 hr
Prep:
2 hr
Inactive:
4 hr
Cook:
3 hr

Yield:
360 boudin balls
Level:
Advanced

Ingredients
  • 60 pounds Boston pork butt
  • 6 pounds pork liver, cut into 4-inch cubes
  • 6 yellow onions, halved
  • 4 green bell peppers, halved and seeded
  • 2 cups Cajun seasoning, such as Best Stop Cajun Seasoning
  • 4 cups browning sauce, such as Kitchen Bouquet or Gravy Master
  • 20 cups cooked medium-grain rice
  • Cooking oil, for frying
  • 5 pounds cornmeal seafood breading mix, such as Zatarain's Fish Fri
  • 5 pounds all-purpose flour
Directions
  • Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours. Drain the cooking liquid from the meat and vegetable mixture and reserve for later use. Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.

  • Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.

  • Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning. Fold together well until it becomes a uniform mixture. Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew. Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.

  • Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.

  • In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly. Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix. Fry in the oil, in batches, until golden and crisp, about 6 minutes. Let drain on paper towels and serve warm.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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