NO. 1 Boudin
MAKES 8 TO 10 SERVINGS
2 pounds diced trimmed pork shoulder
8 cups chicken broth
1 tablespoon kosher salt
½ pound chopped chicken liver or pork liver
1 cup chopped yellow onion
½ cup chopped green bell pepper
4 cloves garlic, smashed
4 cups cooked long-grain white rice
1 cup chopped green onion
½ cup chopped fresh parsley
2 teaspoons Creole seasoning
⅛ teaspoon crushed red pepper
1. In a Dutch oven, place pork shoulder. Add broth and salt; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until pork is tender, 45 minutes to 1 hour.
2. Add liver, yellow onion, bell pepper, and garlic to pork shoulder, and cook, stirring occasionally, until liver is tender, about 15 minutes. Drain, and let cool for 20 minutes.
In the work bowl of food processor, pulse
