Bayou Bar Boudin Chimichangas
Chef Brian Landry
Yield: 3 lbs.boudin
2 T Olive oil
2 lb Pork shoulder – cut into 1-inch pieces
1/2 lb Chicken liver – cut into 1-inch cubes
1 Yellow onion – chopped
3 Celery stalk – chopped
4 Garlic clove – coarsely chopped
3 Jalapeño – medium, stemmed, seeded, and chopped
2 Bay leaf
4 T Kosher salt
2 T Black pepper – freshly ground
1 T Red chili flake – freshly ground
2 t Cayenne pepper
1 t Paprika
6 C White rice – cooked
1 C Parsley – chopped
1 C Green onion – chopped
3 C Pork stock – (substitute chicken broth if not available)
24 Flour tortilla – 6 inch
1. Heat a large skillet over medium-high heat. Sear the pork shoulder in olive oil until browned on all sides.
2. Add livers and quickly sear.
3. Add the vegetables and seasonings, and cook until tender.
4. Allow the mixture to cool. Chop the mixture until small (or pulse in a food processor until resembles ground pork).
5. In a large mixing bowl add the cooked rice, parsley, green onion, and 3 cups of the pork stock. Mix for approximately 5 minutes until the mixture becomes slightly sticky.
6. Check to season, add more salt if necessary.
7. Place 2 oz of boudin in the center of a tortilla.
8. Fold like a burrito and secure with a toothpick.
9. When ready to cook, fry in 350° vegetable oil for approximately 4 minutes until hot in the center and tortilla is golden brown.
10. Serve with Pit House Sauce (recipe below).
Pit House sauce
2 lb Ketchup
2 1/2 lb Mayonnaise
7 oz Worcestershire – (by volume, not weight)
2/3 C Garlic – granulated
2/3 C Black pepper
Salt – as needed
Combine all ingredients and taste.