“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.”
What is Boudin Blanc?
Technically, Boudin Blanc is a white sausage made of pork and rice. But in food terms, it’s a Cajun specialty that has it’s own unique flavor. I would LOVE to go to Louisiana to get some authentic boudin, but in the meantime, I’ll have to make my own!
This is some serious comfort food!
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Also, I realize I haven’t done a featured song of the day in a while. So, today’s song is… “Revolution” by Dr. John. Perfect for that New Orleans blues sound!
And now that the mood is set, it’s time for the recipe…
RECIPE
Serving size: Makes about 2 pounds (eight 4 oz. fritters, sixteen 2 oz. fritters)
1 Pound boneless pork shoulder
1/4 pound of pork or chicken liver (optional)
3 Tbsp coconut oil
3 cups cooked rice (can replace with cauliflower rice* for lower carbs)
1/2 yellow or white onion
2 jalapeño peppers
1/2 poblano chile
2 celery stalks
3 garlic cloves
2 Tbsp salt
1/2 Tbsp pepper
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup scallions/chives
1/2 cup fresh parsley
*You can use my cauliflower rice recipe, just don’t add lime, onions or cilantro. Simply put cauliflower in the food processor and cook in a pan with butter until desired consistency.
I also found it difficult to locate some good quality liver. If this is the case, I would rather not include the liver if it’s not good quality.
Recipe instructions below:
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Finely chop, or mince all the pork meat and vegetables: peppers and onions (you can also use a food processor for the vegetables to help). Save your scallions and parsley for later. Once everything is finely chopped place the meat and vegetables in a large bowl. Add all seasonings and mix until everything is coated. Cover the bowl and place in the refrigerator to marinate for at least 30-60 minutes up to overnight.
Once marinated, transfer the mixture into a large soup pot. Bring the mixture to a boil, reduce heat and let simmer on low for 45 minutes to an hour.
Finely chop the scallions and parsley. Add your cooked rice or cauliflower rice, scallions, and parsley to the mixture. Combine well, stirring for a few minutes.
If there is a lot of excess liquid, drain into a separate container. You can either discard this liquid or use in the future as a broth! Yum!
Make into fritters:
Heat a pan with coconut oil, enough to cover the pan with 1/4 inch of oil. Keep on medium heat, do not allow oil to splatter. Using a spoon, scoop small portions – about 2-3 tablespoons – of the mixture. Using your hands, form the mixture into a “pancake shape” and place in the hot oil to fry. Fill your pan with fritters and cook about 3-4 minutes on each side, until the sides are golden brown and centers are cooked through.
Place cooked fritters on a paper towel. You may need to refresh the oil if it becomes loaded with burnt crumbs. Throw oil away and add new oil to the pan.
Serve fritters with your favorite side dishes and toppings! Boudin goes great with mustard, hot sauce, and some even like it with a drizzle of syrup!
Nutrition Facts (estimated)
Disclaimer: Please note that these are not EXACT measurements. I entered all ingredients into MyFitnessPal and divided out the serving size for easier use. If you have a nutritional requirement, I suggest that you may want to formulate your own nutrition facts based on your needs.
Serving size: 4 oz.
WITH WHITE RICE
Calories: 260
Fat: 14
Protein: 10
Carbs: 22
Fiber: 1
(Netcarbs: 21)
Sugar: 1
WITH CAULIFLOWER RICE
Calories: 177
Fat: 14
Protein: 9
Carbs: 4
Fiber: 1
(Netcarbs: 3)
Sugar: 2
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