This authentic New Orleans recipe is inspired by the latest thriller from best-selling author James Patterson, The Chef.
- 2 tbsp. vegetable oil or bacon fat divided
- 1/2 lb. pork sausage casings removed
- 1/2 lb. chicken livers
- 1 medium yellow onion chopped
- 1 small green pepper seeded and chopped
- 2 large celery stalks finely chopped
- 2 garlic cloves minced
- 2 tsp. Cajun seasoning
- 2 tsp. kosher salt
- Bay leaf
- 1/4 c. chicken stock or dry white wine
- 4 c. cooked white rice
- 2 tbsp. chopped parsley
- 4 links crawfish boudin
For Dirty Rice
In a large heavy saucepan or Dutch oven, heat 1 Tbsp. vegetable oil or bacon fat over medium-high heat.
Add the pork sausage and chicken livers and stir to break up the sausage meat. Cook until meat is starting to brown on the bottom, about 3 minutes.
Add the second Tbsp. of oil to the pan, and once heated, add the onion, green pepper, celery, and garlic, and continue cooking until all the meat is browned and vegetables are soft and translucent, another 5-7 minutes.
Stir in the Cajun seasoning and salt and cook until fragrant, another 1-2 minutes.
Add bay leaf and the broth or wine to the pan and cook, scraping up any brown bits on the bottom of the pan, until liquid is nearly evaporated.
Stir in the rice and parsley, remove from the heat, and cover to keep warm while boudin cooks.
To Grill Boudin
Place links over hot, oiled grill and sear on both sides, about 3 minutes per side.
Turn grill heat down to medium, close cover, and continue cooking another 5 minutes until plump and heated through.
To Sauté Boudin
Fill a 12-inch frying pan with 1/4 c. water and bring to a simmer. Add sausage and cook, partially covered and turning occasionally, about 10-15 minutes.
Remove the sausage links to a plate and drain the water remaining in the pain. Put the pan back over medium heat, and add remaining Tbsp. vegetable oil.
When oil is hot, add brown sausage back ot the pan and sear until golden brown on both sides, about 3 minutes per side.
Let sausage rest off the heat for 5 minutes and slice. Remove the bay leaf and serve sausage with dirty rice.
You can purchase crawfish boudin online from various specialty retailers.
You can find Cajun seasoning blends in the spice aisle of any grocery store, or you can make your own by mixing equal parts ground black pepper, garlic powder, onion powder, dried thyme, and/or dried oregano, sweet paprika, and cayenne pepper.