It’s one of the most delicious things we have in Louisiana. You can certainly eat it all alone, but these Louisiana Boudin Balls make great appetizers, or they’ll work as a side to another dish.
- 2 lbs boudin (removed from casing)
- 1/2 cup milk
- Boudin Balls Ready to be Fried
- 1/2 cup flour
- Canola oil
- 4 TBSP Cajun seasoning (such as Tony Chachere’s)
- Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
- Mix together flour and Cajun seasoning in a bowl. In another bowl, pour in milk.
- Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
- Once balls are prepared and oil is heated to about 350F, fry boudin balls in the oil about 8-10 or until browned and crisp on the exterior. (Working in batches is best.)
- Boudin Balls
- Use a slotted spoon to transfer boudin balls onto a paper towels (to drain).
- You’ll want to eat these while they’re hot. They make a great side to warm you up in the cool Fall/Winter months. But hurry, they probably won’t last long when you put them out — they’ll be in high demand.
Recipe adapted from and Photo courtesy of: Poboylivinrich.com