Cajun Boudin Bites with Spicy Cajun Mayo - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup mayonnaise
- 1/2 cup fresh parsley leaves, chopped
- 1 tablespoon ketchup
- 2 teaspoons green olive and lemon mustard or Creole mustard
- 1 to 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 3 scallions, white and green parts, finely chopped
Instructions
- For the spicy mayo dipping sauce: Whisk together the mayonnaise, parsley, ketchup, mustard, hot sauce, Worcestershire sauce, cayenne pepper and scallions in a medium bowl until well combined. Refrigerate until ready to serve.
- For the boudin bites: Heat the oil over medium-high heat in a large heavy pan. Add the pork butt and chicken livers and cook until browned, 7 minutes. Add the garlic and onions and cook until softened, 5 minutes. Add the bay leaves, oregano, thyme and enough water to cover, and bring to a boil. Reduce the heat to low and simmer until the meat is very tender, about 1 hour. Meanwhile, cook the rice according to the package directions.
- Remove the oregano and thyme sprigs and the bay leaves. Strain the meat and onions in a colander over a medium bowl, reserving 1 cup of the liquid. Add the meat mixture along with the scallions and parsley to the bowl of a food processor and pulse until finely chopped. Remove to a large bowl and stir in the cooked rice, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/2 cup of the reserved cooking liquid and stir until well combined and thick; the mixture should be pasty. Add up to another 1/2 cup of liquid if necessary. Set aside until cool enough to handle.
- Pulse the crackers in the bowl of a food processor until fine. Remove to a shallow bowl. Roll the pork mixture into 1 1/2-inch balls. Dredge each ball in the cracker crumbs to coat and place on a baking sheet.
- Heat a large nonstick skillet over high heat. Add enough oil to generously coat the bottom of the pan and heat until shimmering. Fry the bites in batches, turning often, until crisp, 2 to 3 minutes per batch. Serve warm with the spicy mayo dipping sauce.
- NotesCook's Notes: The oil should be hot for frying the balls since the boudin is already fully cooked. You are just browning the cracker crumbs and heating the balls.
- Freeze some of the boudin for a later use. Place in a resealable plastic bag, squeeze out all of the air and freeze flat. Thaw to make bites or to use as a stuffing for pork chops or chicken.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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