FOX World Cup scores

Recipe Wednesday: Cajun Cooking

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

WINSTON-SALEM, N.C. -- FOX8's Shannon Smith on Wednesday was at the Meridian Restaurant in Winston-Salem to learn about Cajun cooking.

The Queen of Cajun Cooking will be in Winston-Salem for the 6 Days Festival. For more information on the event, visit

Recipes (PDF-format):

Boudin Balls:

  • 1 3/4 lbs. pork butt cut into 1" cubes
  • enough water to cover pork
  • 1/2 C. chopped yellow onion
  • 1/4 C. chopped celery
  • 1/4 C. chopped bell pepper
  • 1 tsp. chopped garlic
  • 2 tsp. salt
  • 1 tsp. cayenne
  • 3/4 tsp. black pepper
  • 1/2 C. chopped parsley
  • 1/2 C. chopped green onion - tops only
  • 3 C. cooked rice


  • Put pork, onions, peppers, celery garlic, 1 tsp salt, 1/4 tsp black pepper in pot and cover with water. 
  • Bring to boil and reduce to simmer until pork is fork tender-about 1 1/2 hrs.
  • When tender, strain ingredients and reserve cooking liquid using a meat grinder grind pork mixture into a bowl while still hot. 
  • Stir in rice remaining salt and cayenne and black pepper. 
  • Add reserved broth 1/2 cup at a time until mix is smooth and a firm paste is formed.  Adjust seasonings if necessary. 
  • Form into balls, bread and fry.