Boudin Balls Recipe

Prepare the Filling

In a large mixing bowl, combine the cooked boudin sausage, cooked rice, and chopped green onions. Mix well until all ingredients are evenly distributed.

Add Binding Ingredients

Add the eggs to the mixture and stir until fully incorporated. This will help bind the mixture together.

Season the Mixture

Season the mixture with salt, black pepper, and Cajun seasoning. Mix thoroughly to ensure the seasonings are well incorporated.

Form the Balls

Using your hands, form the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Prepare for Breading

Dredge each boudin ball in flour, then dip them into a bowl of beaten eggs, and finally roll them in bread crumbs until fully coated.

Heat the Oil

In a large, deep skillet or frying pot, heat the oil over medium-high heat until it reaches 350°F (175°C). A deep-fry thermometer can help ensure the correct temperature.

Fry the Boudin Balls

Carefully add the breaded boudin balls to the hot oil in batches, being sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.

Drain and Cool

Once cooked, remove the boudin balls from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving.