Boudin Balls Recipe
Hickory smoked pulled pork mixed with Cajun rice and spices, rolled in Panko bread crumbs and fried golden brown. Served with a creamy Remoulade Sauce.
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Ingredients
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Boudin Balls
Remoulade Sauce
Method
Preparing the Boudin Balls
- 1
Cook the Cajun Rice
Prepare the Cajun rice according to package instructions and set aside to cool.
- 2
Mix Ingredients
In a large mixing bowl, combine the hickory smoked pulled pork, cooked Cajun rice, chopped green onions, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix until well combined.
- 3
Form Balls
Using your hands, form the mixture into balls about 1 to 1.5 inches in diameter.
- 4
- 5
Heat Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Boudin Balls
Carefully add the breaded boudin balls into the hot oil in batches, frying until golden brown and crispy, approximately 4-5 minutes. Remove and drain on paper towels.
Making the Remoulade Sauce
- 7
Combine Ingredients
In a medium bowl, mix together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, and lemon juice until smooth.
- 8
Add Fresh Herbs
Stir in the chopped fresh parsley and adjust seasoning with salt and pepper if needed.
- 9
Chill
Refrigerate the remoulade sauce for at least 30 minutes before serving to allow flavors to meld.
