Cajun Boudin Balls (Printable)
Spicy pork and rice boudin shaped, breaded, and fried until golden; serve with Creole mustard or remoulade.
# What You'll Need:
→ Boudin Filling
01 - 1 pound 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
→ For Frying
08 - Vegetable oil, for deep frying
→ For Serving (optional)
09 - Creole mustard or remoulade sauce
# How To Make It:
01 - In a large bowl, combine Cajun boudin sausage, green onions, garlic, and parsley. Mix thoroughly until the mixture is homogeneous.
02 - Portion approximately 2 tablespoons of the filling and shape into compact balls. Repeat with the remaining mixture.
03 - Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
04 - Coat each ball in flour, dip into egg, and then roll in breadcrumbs. Arrange breaded balls on a tray.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry boudin balls in batches for 3 to 4 minutes, until golden and crisp.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with Creole mustard or remoulade sauce if desired.
# Expert Tips:
01 -
- The golden crust hides a tender, seasoned rice-and-pork interior that’s absolutely addictive—seriously, don’t expect leftovers.
- Each bite is a little celebration, whether at a backyard party or sneaked straight from the kitchen before anyone’s looking.
02 -
- If the oil isn’t hot enough, the balls will be greasy rather than crunchy—I learned this the hard way my first attempt.
- Chilling the formed balls for 15 minutes before frying helps them hold their shape when they hit the hot oil.
03 -
- Let the filled and coated balls rest in the fridge before frying—this helps prevent bursting or crumbling.
- A pinch of cayenne or hot sauce mixed into the filling gives a subtle, lingering heat people love.