6 ounces homemade boudin (recipe follows)
1 tablespoon melted butter
2 slices fresh-baked bread
1 teaspoon Tabasco pepper jelly
1 teaspoon Creole mustard
2 slices smoked provolone cheese

Turn on hot sandwich press, or warm skillet to medium high. Cook boudin patty for about 3 minutes on each side, until warmed through. Slather bread with melted butter. Rub inside of bread with pepper jelly and Creole mustard. Add cheese and sear (3 minutes per side) until golden brown. (At the restaurant, we slather the bread with our “slop” a mix of butter, chipotle mayo, garlic powder, and dried herbs.)


5 pounds pork butt
1 large yellow onion, chopped
4 stalks celery, chopped
4 jalapeńos, seeded and chopped
12 cloves roasted garlic (roast in 400 degree oven for 5 minutes)
1 tablespoon red wine vinegar
Salt and pepper to taste
1 tablespoon Worcestershire sauce
11 tablespoon Creole mustard
6 cups chicken stock
4 cups cooked white rice
½ cup fresh thyme, chopped
1 cup fresh parsley, chopped
1 tablespoon chipotle chili powder
1 tablespoon cayenne
1 tablespoon pink curing salt
2 cups green onion, chopped

Place pork butt, vegetables, Worcestershire, vinegar, mustard, and seasonings in a large pan or bowl and marinate overnight. Place mixture in a large pot, and cover with chicken stock. Bring to a boil and simmer for 3 to 4 hours, until meat is extremely tender. Reserve liquid, and allow meat to cool. Chop by hand into a small dice. Mix meat in a large bowl or pan with rice, herbs, and reserved cooking liquid until desired texture. Add all spices and mix thoroughly. Form into patties.

Yield: 8 pounds boudin

½ cup extra-virgin olive oil
2 small yellow onions
½ bunch celery, chopped
½ cup minced garlic
6 tablespoons sugar
2 cups tomato paste
3 pounds Roma tomatoes, chopped
3 (16-ounce) cans diced tomatoes with juice
4 cups vegetable stock
1 tablespoon dried basil
Salt and pepper to taste
4 cups heavy cream
For garnish: fresh bas

In a large stockpot, add oil and sauté onion and celery for 10 minutes over medium-high heat. Add garlic and simmer for 5 minutes. Add sugar and tomato paste and cook for 10 minutes. Add tomatoes and stock, dried basil, salt, and pepper. Simmer on low for at least 1 hour, and ideally for several. Allow to cool and put in blender, blending until smooth. Return to pot and add heavy cream. Gently reheat and serve with fresh basil.

Yield: 20 cups