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.
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.
- 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
- Egg Wash (equal parts egg & milk)
- Bread Crumbs as needed
- Vegetable Oil (for deep frying)
- Heat vegetable oil in a sauté pan over medium heat
- Season livers with salt and pepper and cook, stirring occasionally, until browned and just done
- Remove liver from pan and reserve
- Add onion, bell pepper, celery, and bay leaves and cook just until tender
- Add garlic and cook for another 30 – 60 seconds
- Add the ground pork, season with salt and pepper, and cook until completely done
- Add parsley, green onion and thyme, cook for 30 seconds
- Combine ground pork mixture with liver and cajun seasoming
- Add cooked rice and combine until the mixture is able to be shaped into a ball
- Form into balls about ¼ cup each (ice cream scoop works great)
- Dredge each ball in flour, then egg wash, then bread crumbs
- Deep fry ar 350°F until golden brown and an internal temperature of 155°F