Recipe Wednesday: Cajun Cooking

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. 

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