Boudin Balls (3) Recipe
Risotto, tasso ham, andouille sausage, cajun seasoning, cajun cream sauce.
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Ingredients
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Boudin Balls
Cajun Cream Sauce
Method
Boudin Balls Preparation
- 1
Prepare the Mixture
In a large bowl, combine the cooked risotto, tasso ham, andouille sausage, and cajun seasoning. Mix well until fully combined.
- 2
Form the Balls
Using your hands, take a portion of the mixture and form it into a ball, about the size of a golf ball. Repeat until all mixture is used.
- 3
Set Up Breading Station
In a shallow bowl, place the beaten eggs. In another shallow bowl, place the breadcrumbs.
- 4
Bread the Balls
Dip each ball into the beaten eggs, ensuring it's fully coated, and then roll it in the breadcrumbs until evenly coated.
- 5
Fry the Boudin Balls
In a deep skillet, heat the vegetable oil over medium heat. Once hot, carefully add the boudin balls in batches, frying until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Cajun Cream Sauce Preparation
- 6
- 7
Add Cream and Seasoning
Pour in the heavy cream and add the cajun seasoning. Stir well and bring to a simmer.
- 8
Incorporate Parmesan
Add the grated parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and black pepper to taste.