Cajun Boudin Balls (Printable)
Crispy fried balls of spiced pork and rice boudin, coated in seasoned breadcrumbs
# What You'll Need:
→ Boudin Filling
01 - 1 lb Cajun boudin sausage, casings removed
02 - 2 green onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup finely chopped fresh parsley
→ Breading
05 - 1 cup all-purpose flour
06 - 2 large eggs, beaten
07 - 1 1/2 cups plain breadcrumbs or panko
→ Frying
08 - Vegetable oil, for deep frying
→ Serving
09 - Creole mustard or remoulade sauce
# How-to Steps:
01 - In a large mixing bowl, combine the boudin sausage, green onions, garlic, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
02 - Scoop approximately 2 tablespoons of the mixture and shape into a compact, uniform ball. Repeat with the remaining mixture until all filling is used.
03 - Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls, arranging them in a breading line.
04 - Roll each boudin ball in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Set aside on a tray.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the boudin balls in batches, being careful not to overcrowd, until golden brown and crispy, about 3 to 4 minutes per batch.
06 - Remove the fried boudin balls with a slotted spoon and drain on paper towels. Serve hot with Creole mustard or remoulade sauce on the side.
# Expert Pointers:
01 -
- The contrast of a crunchy panko shell giving way to a spicy, creamy pork and rice center is genuinely addictive.
- You can shape them hours ahead and fry at the last second, which makes entertaining feel almost effortless.
02 -
- Oil temperature drops when you add too many balls at once, so fry in small batches to keep the crust crispy instead of greasy.
- Chilling the shaped balls for thirty minutes before breading helps them hold their shape during frying.
03 -
- Wet your hands slightly when shaping the balls to keep the filling from sticking and to get a smoother round shape.
- Panko breadcrumbs create a significantly crunchier and longer lasting crust than fine store bought breadcrumbs.