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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 ground...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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