Recipe from Brian Landry
Adapted by Suzanne Lenzer
- Total Time
- 1 hour, plus 1 hour standing
- Rating
- 4(110)
- Notes
- Read community notes
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli. Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive. —Suzanne Lenzer
Featured in: Creole Spices Power a Super Bowl Feast
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:About 48 balls
- 1pound ground pork
- 3tablespoons kosher salt
- 1tablespoon black pepper
- 1tablespoon cayenne pepper
- 1tablespoon red chile flakes
- 2teaspoons chile powder
- 2teaspoons smoked paprika
- 2teaspoons sherry vinegar
- 1½teaspoons dried oregano
- 2tablespoons olive oil
- 1onion, chopped
- 3celery stalks, chopped
- 4garlic cloves, coarsely chopped
- 2 to 3jalapeños, stemmed, seeded and chopped
- ½pound chicken livers, cut into ½-inch chunks
- 1pound roasted pork shoulder, reserved from roast pork dip, cut into 1-inch pieces (see note)
- 6cups just-cooked white rice (should still be warm)
- 1cup chopped parsley
- 1cup chopped cilantro
- 1cup roast pork drippings, reserved from roast pork dip (see note)
- 1cup all-purpose flour
- 1cup egg wash (1 large egg beaten in 1 cup milk)
- 3 to 4cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
287 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
In a large bowl, combine ground pork with salt, pepper, cayenne, chile flakes, chile powder, paprika, vinegar and oregano. Mix to combine well, cover with plastic wrap and let sit at room temperature for about an hour.
Step
2
Heat olive oil in a large skillet over medium-high heat. Add seasoned ground pork and cook until brown, 5 to 7 minutes. Add onion, celery, garlic and jalapeños and cook until vegetables are tender, 8 to 10 minutes. Add chicken livers and roasted pork pieces and cook until livers are colored on the outside but still pink inside, about 2 minutes; remove from heat and let cool.
Step
3
Transfer mixture to a clean work surface and chop into small, even pieces about the size of peas. Place in a large mixing bowl and combine with cooked rice, parsley, cilantro and pork drippings. Stir for 5 minutes or until mixture is sticky and the rice has absorbed all the liquid. Taste and reseason if needed.
Place flour, egg wash and panko in three separate dishes. Form boudin mixture into small spheres the size of golf balls. Roll balls in flour, then egg wash, then panko. Place balls on a parchment-lined baking sheet until ready to cook. (You may hold them in the refrigerator overnight, or freeze them, wrapped well, for up to a month. Bring to room temperature before proceeding.)
Step
5
Fill a large, heavy-bottomed pot with 3 inches of vegetable oil and set over high heat. When oil reaches 375 degrees as registered by a deep-fry thermometer, add boudin balls. Working in batches so as not to crowd the pan, cook until golden brown and heated all the way through, about 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towel. Return oil to 375 degrees and repeat process with remaining balls. (They can be kept warm in a 200-degree oven between batches.) Serve hot or at room temperature.
- You can substitute 1 pound pork shoulder (cut into 1-inch cubes) and poach in 2 cups chicken stock until just done, about 10 minutes. Reserve 1 cup cooking liquid to replace drippings.
Ratings
4
out of 5
110
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
grace
The chorizo recipe in particular is very tasty and would be worth making alone. Fried balls definitely taste better hot than at room temp.
Vanessa
Fantastic! These were a big hit. I did tweak the recipe a bit and cut down on the cayenne and jalapenos since the kiddos don't like it too spicy but served extra hot sauce and a spicy aioli on the side. Also- 3 Tbsp salt to 1 lb of ground pork seemed excessive; added only 1 Tbsp to start. Once I combined the meat & veg mixture with the rice and checked for seasoning, I ended up adding another 1 Tbsp of salt. These are definitely a make again.
nick
Has anyone tired baking these or using air fryer?
veronica
anyone have an oven or air fryer alternative?
nick
Has anyone tired baking these or using air fryer?
Vanessa
Fantastic! These were a big hit. I did tweak the recipe a bit and cut down on the cayenne and jalapenos since the kiddos don't like it too spicy but served extra hot sauce and a spicy aioli on the side. Also- 3 Tbsp salt to 1 lb of ground pork seemed excessive; added only 1 Tbsp to start. Once I combined the meat & veg mixture with the rice and checked for seasoning, I ended up adding another 1 Tbsp of salt. These are definitely a make again.
grace
The chorizo recipe in particular is very tasty and would be worth making alone. Fried balls definitely taste better hot than at room temp.
Private notes are only visible to you.
