Boudin Lumpia
​Chef Cristina Quackenbush
​Milkfish NOLA

Boudin Lumpia? What’s that? 
​Chef Cristina’s unique recipe melds the traditional flavors of lumpia with spices and. the special flavors of Creole cooking. ​
Chef Cristina Quackenbush is the owner-chef of Milkfish NOLA in Louisiana.

Ingredients​

• 5 lbs pork butt
  
• 1.5 lbs chicken liver
  
• 1 quart (4 c.) chicken stock
  
• 3 lg green peppers, diced
• 3 lg poblano peppers, diced
• 3 large jalapeno peppers, diced
• 3 yellow onions, quartered
• 10 garlic cloves, minced
• 1/4 c. blackened Redfish seasoning
• 1 tbsp chili powder
• 1 tbsp black pepper
• 1 tbsp granulated garlic
• 1 tbsp salt
• 2 quarts (8 cups) water
• 3 quarts cooked riced
• 2 cups chopped green onion

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Procedure

1. Cut pork butt into 1 inch chunks and mix in all dry spices. 
2. In a large bowl, mix the pork butt and chicken liver with the dry spices. 
3. Let sit at least 2 hours before cooking. 
4. Preheat your oven to 350 degrees. 
5. In a large metal pan, combine the meat mixture, all the veggies, and chicken stock. Mix all together. Tip: wear some gloves and mix with your hands. 
6. Add the 2 quarts of water. Cover with plastic wrap and foil.
7. Cook in the oven for 3 hours. 
8. Let cool, and put through the grinder. If you don’t have a grinder, mince the mixture with a sharp knife.
9. Add the rice and green onions, and mix thoroughly. 
10. Spoon enough of the mixture and lay it on your lumpia wrapper. Wrap the mixture like a burrito. Seal the lumpia with a mixture of water and egg, or just water. 
11. Fry until golden brown.
12. Serve with your favorite dipping sauce.