Directions

• Boudin:
• Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator.  Place the marinated mixture in a large pot and cover the meat with water (by 1 – 2 inches).  Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
• Remove the pot from the heat and strain, reserving the liquid.  Allow the mixture to cool slightly, then  put the solids through a meat grinder set on coarse grind.  (You can also chop with a knife if you don’t have a meat grinder).
• Place the ground meat in a large bowl.  Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid.  Stir vigorously for 5 minutes.  When the boudin-rice mixture is first combined, it looks very wet and it’s pretty spicy.  Don’t worry, after poaching, the rice absorbs the excess moisture and much of the spice.
• Beignet Dough:
• In a small bowl, stir together the yeast and warm water. Set aside.
• In a large mixing bowl, use a small whisk or fork to combine the shortening, sugar, salt, and boiling water. Allow mixture to cool for a few minutes. (Alternatively, you can combine the ingredients in the bowl of an electric mixer. Beat for 2 minutes using the paddle attachment until combined, then cool.)
• Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of the flour (add the remaining 1/2 to 1 cup as you knead). When the mixture pulls together into a dough and you can no longer stir it with a fork, use your hands (lightly flour them first).
• Lightly flour a work surface, turn the dough out and knead until the dough has a smooth sheen and does not stick to the surface, about 5 to 10 minutes. (You may need to add more flour to make it not sticky, but don’t add too much. You don’t want the dough to be heavy.) The dough should still be soft, but not sticking to the counter or your hands.
• Cover the dough and set it in a warm place to rise for 30 to 40 minutes, until it has risen by 25 to 30 percent.
• Punch the dough down, knead very briefly (30 seconds to a minute), shape into 2-inch squares, and let rise another 15 to 20 minutes.  You can do this by flattening the dough into a wide sheet and then cutting it up with a large knife.
• Beignets:
• Dust a clean work surface with flour and roll the dough into a 14-inch square.  Cut the dough into 9 equal pieces.
• Working with one piece at a time, place the square in front of you, with a corner pointing towards you.  Place a generous tablespoon of the boudin and fold the corners and roll over one more time.  There should be a triangular flap of dough left at the top.  Repeat with the remaining dough and boudin.  At this point, the beignets can be fried right away, chilled on a baking sheet for several hours, or frozen.
• Heat 2 – 3 inches of oil in a large, deep skillet to 350°F.  Add the beignets, working in batches to avoid overcrowding, and fry for 3 – 4 minutes.  You will need to hold the beignets down gently in the oil as they fry to ensure even cooking, or you can flip each one over halfway through cooking.  Transfer the beignets to a plate lined with paper towels.  Serve the beignets warm, dusted with confectioners’ sugar.