Cajun Boudin Balls
- 1 lb cooked boudin
- 1 or 2 eggs, slightly beaten
- Seasoned Italian bread crumbs
- Cooking oil
- Remove the boudin from the casing.
- Form dressing into balls about
the size of walnuts. Dip balls in beaten egg and then into seasoned
- Deep fry balls in cooking oil until lightly browned. Drain on
paper towel. Serve hot with toothpicks.
Cajun Recipes-Cajun and Creole Recipes
Photo credit: Shreveport-Bossier Convention and Tourist Bureau.