Cajun Boudin Balls

Ingredients:

1 lb cooked boudin
1 or 2 eggs, slightly beaten
Seasoned Italian bread crumbs
Cooking oil

Directions:

Remove the boudin from the casing.
Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs.
Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.

Cajun Recipes-Cajun and Creole Recipes
Non Cajun Appetizers

Photo credit: Shreveport-Bossier Convention and Tourist Bureau. CC BY

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Cajun Boudin Balls

Ingredients:

Directions:

Recipes: