Camellia Red Beans and Rice Boudin Balls with Dipping Sauce

Ingredients:

Red Beans and Rice Boudin Balls:

• 1 pound ground pork
• 1 cup chopped seasoning blend (onions, celery, and green bell peppers)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1/4 cup water
• 1/2 pound smoked pork sausage, diced
• 3 cups cooked rice, cold
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped green onion tops
• 1 1/2 cups cooked Camellia Brand Red Kidney Beans
• 2 eggs
• 3 cups corn flour
• 6 cups vegetable oil for frying

Dipping Sauce:

• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
  

Directions:

1. In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
2. In a separate skillet, brown smoked sausage. Set aside.
3. In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked beans. Refrigerate to cool completely.
4. Use a portion scoop to form 1-inch balls.
5. Whisk eggs in a small bowl. Place corn flour in a separate bowl.
6. Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
7. Place balls in refrigerator for 30 minutes or until firm.
8. Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
9. Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.