Spice Up Your Dinner with This Delicious Jambalaya Boudin Recipe

Jambalaya Boudin

by Tap Roots Provisions @TapRootsFood on X

Jambalaya

Sweat the following in 2 tablespoons of butter or ghee:

• 2 medium onions, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 5 large cloves of garlic, sliced thinly

Once the onions are translucent, add:

• 1/4 cup of Dad’s Tres Padres Cajun

• 2 Large cans crushed tomatoes

• Refill each can with water and add

Reduce the jambalaya until the extra water added has evaporated.

Cook 2 cups of short grain rice on a 1.5 cup of water to 2 cups of rice in a medium pot. Salt water with a full pinch of salt.

Take the following and grind them to the master grind:

• 1 lb shrimp (ground with coarsest die)

• 3 lbs of pork (1.5 lb ground coarsest die and 1.5 lb double ground coarsest then finest die)

Take all the above and combine with a mixer:

• All of the grind

• 4 cups of cooked short grain rice

• 2 cups of jambalaya sauce

Can be stuffed into hog casings and smoked and/or grilled to 155°F internal or alternatively you can add 4 eggs and 4 cups of flour and turn them into savory fried cakes.

If you go the cake route, you could also cover them in breadcrumbs and deep fry them into boudin balls.