Spicy Louisiana Boudin Balls With the M.A.D. Chef

Spicy Louisiana Boudin Balls With the M.A.D. Chef

I've decided to showcase some of my favorite recipes on the blog.

Having been born and bred in Louisiana and currently living in Georgia, I find myself missing the spice and comfort  of authentic cajun and/or creole food.

So in this first recipe post, I've teamed up with a new chef on the block, the M.A.D Chef.

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Pin this image on Pinterest

Marcus Duncan, also known as the M.A.D. Chef, is a guy that I admittedly shared some history with but has since become a dear friend. Today he is cooking for Coffee Break Talk and we're featuring a pretty amazing recipe, Louisiana Boudin Balls.

What is boudin? Essentially it is a mixture of rice, ground pork, onions, peppers, and cajun seasonings stuffed into a casing. 

Boudin Balls are just another twist on a Louisiana staple. I hope you enjoy this recipe! By the way, y'all can stay up to date with what Marcus is whipping up by following the MAD Chef on Facebook. 

 

Spicy Louisiana Boudin Balls

Yield: 30-40 balls

Serving Size: 2 balls

Spicy Louisiana Boudin Balls

Ingredients

  • 1 tablespoon vegetable Oil
  • 1 pound beef liver, rinsed
  • 1 cup onion diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup diced celery
  • 2 bay leaves
  • 1/4 cup minced garlic
  • 2.5 pounds ground pork
  • Kosher Salt to taste
  • Cayenne Pepper
  • Ground Black Pepper
  • 1 cup chopped parsley
  • 1 cup chopped green onion
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons cajun seasoning
  • Creole Seasoning
  • 4 cups cooked white rice
  • Flour
  • Egg Wash (equal parts egg & milk)
  • Bread Crumbs as needed
  • Vegetable Oil (for deep frying)

Instructions

  1. Heat vegetable oil in a sauté pan over medium heat
  2. Season livers with salt and pepper and cook, stirring occasionally, until browned and just done
  3. Remove liver from pan and reserve
  4. Add onion, bell pepper, celery, and bay leaves and cook just until tender
  5. Add garlic and cook for another 30 – 60 seconds
  6. Add the ground pork, season with salt and pepper, and cook until completely done
  7. Add parsley, green onion and thyme, cook for 30 seconds
  8. Combine ground pork mixture with liver and cajun seasoming
  9. Add cooked rice and combine until the mixture is able to be shaped into a ball
  10. Form into balls about ¼ cup each (ice cream scoop works great)
  11. Dredge each ball in flour, then egg wash, then bread crumbs
  12. Deep fry ar 350°F until golden brown and an internal temperature of 155°F
https://coffeebreaktalk.com/2017/03/30/recipes/

 

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1 Comment

  1. Brenda Schoeck
    June 23, 2017 / 5:05 pm

    I have been looking for a boudin recipe for a while. Thank you. I do have a few questions though. The recipe stated to cook the beef liver but the video shows the liver raw and being ground with the pork.
    a. Confirm if liver is ground raw first and cooked? Can it be cooked with the ground port?.
    b. How long would these fry, approximately?
    c. What kind of port is used in video/recipe?

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