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Crispy Boudin Balls

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PREP TIME
45 min
COOKING TIME
120 min
TOTAL TIME
405 min
SERVINGS
12 servings
Crispy Boudin Balls
Ingredients
  • 1 3/4 pounds boneless pork shoulder, cut into 1-inch cubes
  • 6 ounces chicken livers, rinsed and trimmed
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1/2 cup diced poblano pepper
  • 1/2 cup seeded and diced jalapeno pepper
  • 6 cloves garlic, minced
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 4 cups cooked white rice, or more to taste
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onion
  • 2 cups oil for frying, or as needed
  • 1 cup all-purpose flour
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 cup dry bread crumbs
  • 2 large eggs, beaten
Instructions
1
Acquire all necessary ingredients and place them in a large container.
2
Combine pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper in a large pot. Cover the pot with a lid and refrigerate for 2 hours or overnight, allowing flavors to meld together.
3
Add enough water to the pot to cover the ingredients by 2 inches, then bring the mixture to a boil. Reduce heat to low and let it simmer until the meat is tender, approximately 1 1/2 hours. Remove from heat and pour the mixture through a strainer, separating the strained liquid and meat.
4
Transfer the drained meat to a cutting board and finely chop it into small pieces.
5
In a separate bowl, combine the chopped meat, rice, parsley, and green onion. Gradually add the reserved cooking liquid to the bowl, stirring until the mixture has a thick, paste-like consistency. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to chill.
6
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll the chilled meat mixture into 1-inch balls.
7
Prepare a breading station by whisking flour, 1 pinch cayenne pepper, salt, and black pepper in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in yet another shallow bowl.
8
Coat each ball of meat mixture with flour, shaking off any excess. Dip the coated ball into beaten eggs and then press it into bread crumbs. Place the breaded ball onto a plate and repeat the breading process with the remaining balls.
9
Cook the boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, approximately 3 to 4 minutes.