Boudin Balls Recipe

If using boudin in casings, slice open the casing and remove the filling into a large mixing bowl. Break up any large clumps with a spoon.

Add the cooked rice, diced onion, bell pepper, celery, minced garlic, Worcestershire sauce, Creole seasoning, salt, and black pepper to the bowl. Stir thoroughly until the mixture is evenly combined and slightly sticky. Taste and adjust salt or seasoning as needed.

Cover the bowl and refrigerate for 20–30 minutes to firm up slightly; this will make shaping easier. If the mixture is too loose, add up to 2 tablespoons more cooked rice or 1–2 tablespoons of fine breadcrumbs to bind.

Set up a breading station: place the flour in a shallow bowl, whisk the eggs with the milk in a second shallow bowl, and put the breadcrumbs in a third shallow bowl.

Using slightly moistened hands, scoop about 2 tablespoons of the chilled boudin mixture and roll into tight 1 1/4–1 1/2-inch balls. Place formed balls on a rimmed baking sheet. You should get roughly 18–24 balls from 1 lb of boudin; adjust size to yield five servings as desired.

Working in batches, lightly dredge each ball in flour, shaking off excess, dip into the egg wash, then roll to coat evenly with breadcrumbs. For a thicker crust, repeat egg wash and breadcrumb step once more.

In a heavy-bottomed skillet or Dutch oven, pour enough oil to reach about 1 to 1 1/2 inches deep and heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil—it should sizzle and brown within 30–40 seconds.

Fry the boudin balls in batches without crowding the pan, about 2 1/2–3 minutes per side, turning as needed, until they are golden brown and crisp. Use a slotted spoon to transfer them to a paper towel–lined tray to drain. Maintain oil temperature between batches, adjusting heat as needed.

Keep finished balls warm in a 200°F (95°C) oven on a baking sheet while you fry remaining batches.

Arrange boudin balls on a platter, sprinkle with chopped parsley, and serve with lemon wedges and Creole mustard or remoulade for dipping.

Serve immediately while hot and crisp.