Best Stop Boudin

1. 1

   Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons).

2. 2

   Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours.

3. 3

   Drain the cooking liquid from the meat and vegetable mixture and reserve for later use.

4. 4

   Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.

5. 5

   Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.

6. 6

   Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning.

7. 7

   Fold together well until it becomes a uniform mixture.

8. 8

   Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew.

9. 9

   Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.

10. 10

    Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.

11. 11

    In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly.

12. 12

    Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix.

13. 13

    Fry in the oil, in batches, until golden and crisp, about 6 minutes.

14. 14

    Let drain on paper towels and serve warm.

* Per serving · 4 servings · Values may vary.