Cooking Louisiana - Boudin Casserole

Boudin Casserole:
3 lbs. fresh ground pork (if there's not any in the meat counter, pick out a Boston butt for the butcher to grind...he won't mind)
1 lb. fresh ground pork liver (ok...hard to find at your grocery... easier to find at a meat processing plant. You can substitute chicken liver and that works just fine. Some folks prefer chicken liver.)
3 cups of cooked wild rice (cook in seasoned chicken stock)
1 large yellow onion (chop fine)
1 large bell pepper (chop fine)
1/2 bunch green onion (chop fine)
1 jalapeno (chop fine)
1/2 cup chopped fine, fresh parsley
Seasoning: 1 tbsp. salt, 1 tbsp. black pepper, 1  tbsp. white pepper, 1 tbsp. Creole seasoning, 1 tbsp. oregano, 1 tbsp. Worcestershire, 1/2 tbsp. garlic powder, 1/2 tbsp Greek seasoning and a pinch of sage.
   In a large skillet, brown the pork and liver. Season while browning. Drain fat and keep the browned meat in a large bowl or pot. Dump the cooked rice into the bowl.
    Add a little olive oil back into the skillet to sauté' the yellow onion, bell pepper, green onion, jalapeno and parsley. When the vegetables are good and glazed and tender, pour into the bowl of pork and rice. When the meat and vegetables cool down enough to 'work with', begin to fold and hand mesh together and as you do that, add the seasonings to mix and mead well. (just like you do when you make a meatloaf)
    Form all that into a casserole or baking pan. Drizzle, on top, a little bit of olive oil or place a few butter chips over top. Cover with a lid or foil and bake at 350 degrees for about 45 minutes. Uncover and bake just long enough to brown.
     That's it! Serve on a Ritz, toast or saltines.  Serve up some for a side dish or stuff a bell pepper, tomato, squash, mirliton, butterfly pork chop or fish to bake. Great cold snack to keep in the ice box, too.
                
           DB3

 

 

 

 

 

 

 

 

 

 

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