Boudin Croquettes Recipe

Sauté the Vegetables

Heat a medium skillet over medium heat. Add 1 tablespoon neutral oil (not listed in ingredients - use from frying oil if needed) and sauté the finely diced onion, green bell pepper and celery until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Combine Proteins and Rice

In a large bowl, combine the chopped cooked pork shoulder and pork liver (if using) with the cooled cooked rice. Fold in the sautéed vegetables and chopped crawfish tails.

Season and Bind

Add the chicken broth, Cajun seasoning, chopped parsley, sliced green onions, hot sauce, lemon juice, salt and black pepper to the bowl. Mix thoroughly until ingredients are evenly distributed and the mixture holds together when pressed. If mixture seems dry, add up to 2 tablespoons additional broth. Chill mixture in refrigerator 30 minutes to firm up for easy shaping.

Prepare Breading Stations

Set up three shallow bowls: one with flour, one with beaten eggs whisked with milk, and one with breadcrumbs. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Shape Croquettes

Scoop about 2 tablespoons of the chilled boudin mixture and shape into small logs or oval patties (about 1.25 inches wide and 2.5 inches long). You should get approximately 18–22 croquettes depending on size. Place shaped croquettes on a tray and chill 10 minutes to help them set.

Bread the Croquettes

Working in batches, dredge each croquette in flour, shaking off excess, then dip in the egg wash, letting excess drip off, and finally coat evenly with breadcrumbs. Press breadcrumbs gently to adhere. Place breaded croquettes on a tray and refrigerate 10 minutes before frying to further set the coating.

Fry Until Golden

In a large skillet, pour oil to reach about 1/2 inch depth and heat over medium-high until it reaches 350°F (175°C) or bubbles form around a breadcrumb test piece. Add butter if using for flavor. Fry croquettes in batches, without crowding, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spatula to transfer croquettes to a paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Whisk together mayonnaise, Creole mustard, horseradish, hot sauce, lemon juice, paprika, salt and black pepper until smooth. Stir in finely chopped green onion. Chill until ready to serve. Serve croquettes hot with remoulade on the side.