Recipe Index

Ingredients

• 1 pound pork sausage
• 1 green bell pepper, diced
• 1/4 yellow onion, diced
• 1 celery rib, diced
• 1 cup cooked rice
• 1 tablespoon Cajun seasoning
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 large eggs
• 1 cup panko breadcrumbs
• oil for frying

Method

1. Cook the pork sausage in a skillet over medium-high heat with the diced green bell pepper, diced yellow onion and diced celery until the sausage is fully cooked, then take the skillet off the heat.
2. Pulse the sausage and vegetables in a food processor or blender until the mixture is mostly puréed.
3. Stir the cooked rice and Cajun seasoning through the puréed sausage mixture.
4. Chill the boudin mixture in the fridge for about 1 hour so it firms up enough to shape.
5. Roll the chilled mixture into tight balls of 1½ to 2 inches, making roughly 22 boudin balls.
6. Set out three shallow dishes: flour whisked with the salt, pepper and paprika in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
7. Roll each ball through the seasoned flour, then through the egg, then through the panko until it is completely coated, and set the breaded balls aside.
8. Heat enough oil to submerge the balls over medium-high heat until it reaches 350°F.
9. Fry the boudin balls in batches for 3 to 5 minutes, until they are evenly golden brown all over.
10. Drain the fried balls on paper towels, let them cool for a few minutes, and serve the boudin balls while they are still crisp and warm.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data