Homemade boudin will make this easy dip a quick favorite at your family gatherings this fall.
Makes 6 to 8 Servings
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container sour cream
- 1 cup grated sharp Cheddar cheese
- 1 (10-ounce) can tomatoes with green chiles, drained
- ½ cup sliced green onion
- 1 tablespoon diced pickled jalapeño
- 1 teaspoon Creole seasoning
- 1 pound Boudin (recipe follows)
- Corn chips, to serve
- Garnish: sliced green onion
- Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.
- In a large bowl, stir together cream cheese and sour cream until smooth. Add Cheddar, tomatoes with chiles, green onion, jalapeño, and Creole seasoning, stirring until well combined. Fold in Boudin just until combined. Transfer mixture to prepared pan.
- Bake until golden brown and bubbly, about 30 minutes. Let stand for 10 minutes. Serve with corn chips. Garnish with green onion, if desired.
Makes 6 to 8 Servings
- 1 pound diced pork shoulder
- ½ cup chopped yellow onion
- ½ cup chopped green onion (white portion only)
- 2 cloves garlic, smashed
- 1 (32-ounce) container chicken broth
- 1 tablespoon kosher salt
- 3 ounces chopped pork liver or chicken liver
- 2 cups cooked long-grain rice
- ½ cup finely chopped green onion (green portion only)
- ¼ cup finely chopped red bell pepper
- ¼ cup chopped fresh parsley
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- In a medium pot, place pork shoulder, yellow onion, green onion (white portion), and garlic. Add broth and salt, and bring to a boil. Reduce heat; cover and simmer until pork is tender, 45 minutes to 1 hour.
- Add liver to pork mixture, and cook for 15 minutes. Drain, and let cool for 20 minutes.
- Using a meat grinder fitted with medium die or grinding plate, grind pork mixture into a large bowl according to manufacturer’s instructions.
- Add rice, green onion (green portion), parsley, bell pepper, black pepper, paprika, and cayenne, stirring until well combined. Cover and refrigerate until chilled completely. Refrigerate for up to 3 days. Prepared boudin can be frozen in a resealable plastic freezer bag for up to 3 months.