Boudin Balls Recipe
Risotto, tasso ham, adouille sausage, cajun seasoning, cajun cream sauce.
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Ingredients
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Main Ingredients
Cajun Cream Sauce
Breading
Frying
Method
Prepare the Risotto
- 1
Cook the Risotto
In a pot, bring 4 cups of water to a boil. Add 1 cup of risotto rice and reduce heat to low. Cook for about 18-20 minutes, stirring occasionally, until the rice is al dente and creamy. Remove from heat and let it cool slightly.
- 2
Mix in Meats
Once the risotto has cooled, stir in the diced tasso ham, andouille sausage, and 2 tsp of Cajun seasoning until evenly combined. Allow the mixture to cool completely.
Prepare the Cajun Cream Sauce
- 3
Make the Sauce
In a saucepan over medium heat, melt 2 tablespoons of butter. Add 2 minced garlic cloves and sauté until fragrant. Pour in 1 cup of heavy cream and add 1 tsp of Cajun seasoning. Stir well and season with salt and black pepper to taste. Let it simmer for about 5-7 minutes until slightly thickened. Remove from heat and set aside.
Form and Bread the Boudin Balls
- 4
Shape the Balls
With your hands, take a handful of the risotto mixture and form it into balls, about the size of a golf ball. Repeat until all the mixture is used.
- 5
Fry the Boudin Balls
- 6
Heat the Oil
In a deep pot, heat 4 cups of vegetable oil to 350°F (175°C).
- 7
Fry the Balls
Carefully place the breaded boudin balls in the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.
Serve
- 8
Plate and Drizzle
Serve the crispy boudin balls hot, drizzled with the Cajun cream sauce. Enjoy!