Boudin Recipe – Eats Now

Name: Boudin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks (1/2 pound) unsalted butter; 1 pound ground pork; 4 large celery ribs, finely chopped (2 cups); 2 medium onions, finely chopped (2 cups); 2 medium bell peppers, 1 green and 1 red, finely chopped (2 cups); 6 large garlic cloves, minced (2 tablespoons); 1/4 cup thyme leaves; 4 bay leaves; 1 tablespoon freshly ground black pepper; 1 tablespoon crushed red pepper, or to taste; 2 cups long-grain rice; 4 cups chicken stock or canned low-sodium broth; 2 punds chicken or duck livers, trimmed and finely chopped; 8 large scallions, chopped (2 cups); Kosher salt; Louisiana hot sauce

Servings: persons

2 sticks (1/2 pound) unsalted butter
1 pound ground pork
4 large celery ribs, finely chopped (2 cups)
2 medium onions, finely chopped (2 cups)
2 medium bell peppers, 1 green and 1 red, finely chopped (2 cups)
6 large garlic cloves, minced (2 tablespoons)
1/4 cup thyme leaves
4 bay leaves
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper, or to taste
2 cups long-grain rice
4 cups chicken stock or canned low-sodium broth
2 punds chicken or duck livers, trimmed and finely chopped
8 large scallions, chopped (2 cups)
Kosher salt
Louisiana hot sauce

1
In a large dutch oven, melt the butter over moderately high heat.
2
Add the pork and cook, stirring to break up the meat, until lightly browned and cooked through, about 5 minutes.
3
Add the celery, onions, bell peppers, garlic, thyme, bay leaves, ground pepper and crushed red pepper.
4
Reduce the heat to moderately low and cook, stirring occasionally, until the vegetables are tender, about 12 minutes.
5
Add the rice and cook, stirring occasionally, for 5 minutes longer.
6
Add the stock to the pot, stir well and bring to a simmer.
7
Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes.
8
Stir the rice a few times while it cooks to prevent sticking.
9
When the rice is tender, stir in the chicken livers and scallions.
10
Cover and cook until the livers are pink inside, about 5 minutes.
11
Season the Boudin with kosher salt and hot sauce.

1800

kcal

Calories

Fat

136

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 sticks (1/2 pound) unsalted butter, 1 pound ground pork, 4 large celery ribs, finely chopped (2 cups), 2 medium onions, finely chopped (2 cups), and more.

Yes, Boudin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boudin

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