Boudin Balls

Let's Cook

1. Step 1.

   In a large bowl, combine the pork shoulder cubes, chicken livers, diced red onion, diced jalapeños, diced celery, minced garlic, Creole seasoning, black pepper, kosher salt, and dried thyme. Stir until all ingredients are evenly mixed. Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours) to allow the flavors to meld.

2. Step 2.

   Transfer the marinated boudin mixture to a large pot and add 3 cups of water. Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for about 1½ hours, until the pork is tender. Remove the pot from the heat and drain the mixture through a colander set over a bowl to reserve the cooking liquid. Set the liquid aside.

3. Step 3.

   Transfer the drained boudin mixture to a food processor. Pulse several times until the mixture is well blended but still has some texture (do not puree). If you don't have a food processor, finely mince the meat and vegetables with a knife. Transfer the blended mixture to a large mixing bowl.

4. Step 4.

   Add the cooked rice and chopped green onions to the boudin mixture and stir until well combined. Gradually add the reserved cooking liquid, a little at a time, stirring after each addition, until the mixture reaches a thick, pasty consistency (you may not need all the liquid). Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to roll.

5. Step 5.

   After the boudin mixture has chilled, pour the vegetable oil into a large skillet (preferably cast iron or heavy-bottomed) to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 360°F (use a deep-fry thermometer). While the oil is heating, roll the boudin mixture into 1-inch balls and place them on a baking sheet.

6. Step 6.

   Set up a breading station: In a medium bowl, combine the all-purpose flour and garlic salt. In a second medium bowl, beat the eggs. In a third medium bowl, place the bread crumbs. Working with one boudin ball at a time, roll it in the flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it evenly with the bread crumbs. Place the coated ball on a clean baking sheet. Repeat with the remaining boudin balls.

7. Step 7.

   Working in batches to avoid overcrowding the skillet, carefully add the coated boudin balls to the hot oil. Fry until golden brown all over, turning occasionally, for 5 to 7 minutes. Use a slotted spoon to transfer the fried boudin balls to a plate lined with paper towels to drain. Serve hot.