Boudin

3 c. water
1/2 lb. boneless pork, cubed
1/8 lb. pork liver
1/2 c. chopped onion
1/4 c. chopped green onion
1 tsp parsley flakes
1 tsp celery flakes
3/4 tsp salt
1/2 tsp black pepper
3/4 tsp red pepper
3/4 cup cooked rice
Sausage casings
Place water, pork and pork liver in a 2 qt saucepan.
Bring to a boil over high heat.
Reduce to a medium heat setting and simmer until pork is tender.
Remove pork and liver from stock.
Grind pork and liver .
Add onion, green onion and other seasonings to stock
. Cook until onions are tender.
Add ground meat to vegetable stock mixture
. Cook until most of the water has evaporated.
Stir in cooked rice.
Stuff meat-rice mixture into sausage casings.
.Poke casings 3 to 4 times with a fork.
Cook boudin in simmering water for 12 minutes.
Remove from water and serve.

Hushpupies

1-1/2 c. plain corn meal
1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg beaten
1 onion, chopped
1 c. buttermilk
1 lrg. Jalapeno pepper, finely chopped (optional)
Mix all ingredients in a large bowl.
Drop with a large spoon into hot oil
in a deep fat fryer. Cook until golden brown.
Serve Hot!

Dirty Rice

6 c.Chicken Soup Stock
1 lb. Chicken Gizzards
1 lb Chicken Livers
1 tsp. Salt
1 tbs Worcestershire Sauce
1/2 Tsp Cayenne
3 tbs. Bacon Drippings
2 med. onions, peeled and chopped
2 Cloves Garlic, peeled and crushed
1 lg. green bell pepper..chopped
4 ribs celery, chopped.
1 lb. ground pork
1lb. hot Italian sausage.
2 c. uncooked rice.
Black Pepper -- to taste
4 green Onions -- chopped
1/4 c. chopped Parsley
Heat the chicken stock in a 12-quart pot and add the gizzards
and livers, along with salt, Worcestershire, and cayenne.
Cover and lightly boil for 30 minutes.
In the meantime, chop all of the vegetables.
Heat a large frying pan and add the oil or bacon drippings
and sauté the yellow onion, garlic, green pepper, and the celery until tender.
Remove from the pan.
Add the ground pork and sausage
to the frying pan and saute until lightly browned
. Drain the meat in a colander and discard the fat.
Remove the liver and gizzards from the chicken stock, reserving stock.
Cool them for a moment and coarsely grind in your meat grinder.
Add the gizzards and livers along with the browned meats to the vegetables.
Place all in the stock pot and add 1/2 cup of the chicken stock
. Cover and simmer for 20 minutes.
Meanwhile, using 4 cups of the reserved chicken stock,
cook the rice. Add the cooked rice to the completed vegetables
and meat and gently stir in the green onions and parsley.
Taste for salt and pepper to serve.