• Servings: Makes about 12 cups

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  • 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

How to make this recipe

  1. In a large dutch oven, melt the butter over moderately high heat. Add the pork and cook, stirring to break up the meat, until lightly browned and cooked through, about 5 minutes. Add the celery, onions, bell peppers, garlic, thyme, bay leaves, ground pepper and crushed red pepper. Reduce the heat to moderately low and cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Add the rice and cook, stirring occasionally, for 5 minutes longer.

  2. Add the stock to the pot, stir well and bring to a simmer. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Stir the rice a few times while it cooks to prevent sticking. When the rice is tender, stir in the chicken livers and scallions. Cover and cook until the livers are pink inside, about 5 minutes. Season the Boudin with kosher salt and hot sauce.

Make Ahead

The Boudin can be refrigerated for up to 2 days.

Contributed By Published December 1996

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