Saturday, January 5, 2013

Bayou Boudin (Week 1)

So....... It's Mardi Gras a bit early. Robin and Ralph made Cajun food so it thought to bring a batch of tasty Bayou Boudin. Hey baby.....let the good times roll!

1 tablespoon Cajun seasoning (Slap Yo Mama)
1 lb. pork sausage
3/4 lb chicken livers chopped
1 onion chopped
1 tablespoon purée garlic
2 cups white rice cooked
1 teaspoon salt
1teaspoon black pepper
4 eggs
4 cups bread crumbs
Oil for frying

Sauté the pork, chicken livers and the onions till, fully cooked and golden brown. Add the chopped garlic. Cool and add the rice. Mix in two beaten eggs and about 2 cups of bread crumbs. Form the meat into balls and roll in to the mixture of two beaten eggs. Then roll the balls into the remaining bread crumbs. Fry balls in oil instill Ogden brown on all sides and serve with a remulade sauce!

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