CRAWFISH BOUDIN BALLS, ANDOUILLE GRITS AND COLLARD GREEN CHOWCHOW

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow image

Provided by Rusty Hamlin

Time 1h45m

Yield 3 servings

Number Of Ingredients 37

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6 large leaves collard greens, stemmed and sliced
1 cup shredded cabbage
2 green tomatoes, diced
1 small red onion, julienned
1 red bell pepper, julienned
2 tablespoons mustard seed
1 tablespoon ground turmeric
6 cups apple cider vinegar
1/4 cup sugar
6 links andouille sausage
2 1/2 cups chicken stock
1 cup milk
1/2 cup heavy cream
Salt and pepper
2 cups stone-ground white grits
1 cup shredded smoked Gouda
1/4 cup sliced green onions
3 stalks celery, diced
3 cloves garlic, chopped
1 large onion, diced
1 large green bell pepper, diced
4 tablespoons extra-virgin olive oil
1 tablespoon butter
3 pounds Louisiana crawfish tails, cooked
1/2 lemon, juiced
1/2 cup plain breadcrumbs
1 tablespoons crab boil seasoning
1/2 cup grated Parmesan
2 tablespoons Creole spice
4 cups cooked white rice
Salt and pepper
1 bunch green onions, diced
1/2 bunch fresh Italian parsley, chopped
4 cups all-purpose flour
6 eggs, beaten with 4 tablespoons water
4 cups panko breadcrumbs, processed fine
Vegetable oil, for frying

Steps:

For the collard green chowchow: Combine the collard greens, cabbage, green tomatoes, red onions, bell peppers, mustard seed and turmeric in a nonreactive heatproof bowl. Bring the vinegar and sugar to a boil, then pour over the vegetables. Marinate for at least 1 hour.
For the andouille grits: Render the andouille in a skillet over medium heat for 6 to 8 minutes. Add the stock, milk and cream, and bring to boil. Season with salt and pepper. Add the grits and cook, stirring frequently, for 30 to 40 minutes. Finish off with the Gouda and green onions. Keep warm.
For the crawfish boudin balls: In a large pan over medium-high heat, saute the celery, garlic, onions and bell peppers in the olive oil and butter for 12 minutes, until cooked through.
Meanwhile, pulse half of the crawfish a couple times in a food processor. Add the chopped crawfish and the whole crawfish to the pan of vegetables; saute for 10 minutes. During cooking, add the lemon juice, breadcrumbs, crab boil, Parmesan, Creole spice and rice. Finish off with the green onions and parsley. Spread on a baking sheet and let cool.
Roll the boudin mixture into six balls. Arrange the flour, egg wash and panko in separate bowls; season with salt and pepper. Dredge the balls in flour, dip in egg wash and coat in panko.
Deep-fry the boudin balls at 350 degrees F for 7 to 10 minutes, until golden brown.
Serve two boudin balls to a plate, accompanied by grits and chowchow.