Boudin 5 lb batch

Ingredients:
-4 pounds boston butt( Pork
shoulder), cut into 1-2 inch pieces
(fat is good) do not trim.
- 2 rib of celery, diced
- 1 yellow onion, med, chopped
- 4-6 cloves garlic, minced (we like
garlic) can adjust later n process if
necessary.
- 1 large bell pepper, seeded,
chopped
- 1 pound chicken deboned
thigh( skin on), chicken liver, or pork
liver, chopped in 1x2 inch pieces (I
use chicken thighs)
- 3/4 cup-1 cup cooked long grin
rice per pound. (1 dry cup= approx
3 cup cooked) do not over cook.
- 2-3 jalapenos, seeded, finely
chopped
- 3 TBSP Kosher, canning, or sea
salt
- 1 1/2 TBSP black pepper
- 1 TBSP(ish) Garlic powder
- 2 bunches green onions, chopped
green part only - Chop and add the
white ends with the other onion.
- 1 cup fresh parsley, finely chopped
(can use dried)
-----‐‐---‐----‐----------
-1 TBSP of you favorite cajun
seasoning or 1 tsp each of the
following if you dont have cajun
seasoning:

1 teaspoon dried thyme

1 teaspoon dried oregano
1 teaspoon paprika
2-4 teaspoon cayenne (can add
heat to taste later; start with 2 tsp if
unsure)
-------------------
-1 TBSP accent
-1 Quart of stock (I use chicken
and/or vegetable). You can use
water.
1 bottle browning sauce
A few TBSP oil.

STEPS:
1. Make rice and fluff. Don't over
cook. set aside to cool.
2. Chop the trinity( onion, celery,
green pepper), parsley, and green
onion ( set chopped green onion
tops aside for later use; chop white
part and add to trinity.
3. Cube the pork, season with the
salt, black pepper and garlic
powder.
4. Debone chicken thighs and set
aside.
5. Using a stock pot, add stock or
water, and turn heat on medium or
so. Add trinity, 1/2 the parsley,
minced garlic, and the cajun
seasoning.
6. Using a large frying pan(cast iron
is your friend) add a bit of oil and
brown the seasoned pork cubes in
batches at med-high heat. Add a
few splashes of
browning sauce to darken the pork.
The darker the browning the better,
but do not burn(can add bitterness).
When done, add each batch of
cubes to the stock pot. When all
complete, I dump the oil from pan
into stock pot, but not necessary. Do
it safely, though.
7. Bring pot boil, then turn to
simmer and cover for 1 1/2 hours,
stir occasionally, at 1/2 hour in add
deboned chicken or liver.
8. When done, strain meat and
trinity from liquid; saving liquid for
later use. Let cool a bit.
9. Once cooled a bit. Either pull,
chop, or grind (3/8" plate) meat and
trinity. I typically grind)
10. When ground, Fold in rice,
chopped green onion tops, and 1/2
the parsley. Add reserve liquid as
needed to make pasty.
11. Taste for flavor and heat. Add
salt and cayenne to taste. Mix well.
12. * Prepare hog casing. I use 35-
38, other's use 32-35. Personal
preference. stuff in desired length. I
do 8-10" in links. Also can leave
bulk and make boudin balls.
13. * (Smoking optional) I smoke
using pecan and oak. Smoke for a
couple hours at 140°-150°. Be
careful not to dry it out. Pull, cool,
and package.

* Can add Cure #1 if you feel you

need to. Add cure#1 to paste in
step 11, refrigerate over night, then
stuff next day( recommend remixing
and adding a bit more reserve liquid
to soften paste before stuffing. Also,
if in a crunch and you want to
smoke immediately you can add
Cure#1 and erythorbate(speed
curing) to paste in step 11, stuff and
smoke immediately.