Boudin Balls – Fried Rice Pudding Blood Sausage

Fried Boudain Balls Main Pic

Classic Boudin Balls Recipe

This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls.  I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like.  Hence the recipe name, Boudin Balls.  But make no mistake.  This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer.  I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!

If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute.  Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe.  Some people call it rice pudding or blood sausage.  Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste.  It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried.  And now, with this Boudin Balls recipe, it can be deep fried.

If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.

CLICK HERE for Boudin
CLICK HERE for Crawfish Etouffee

CLICK HERE for Jambalaya

Boudin Balls Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying

Fry Boudin Balls for 2 to 3 minutes at 375 degrees f or until golden brown.

Boudin Balls
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Additional Images:Boudin Balls
Boudin Balls
Boudin Balls

Crawfish Etouffee with Cream

Crawfish Etouffee

Classic Crawfish Etouffee!

Traditionally there is absolutely no cream added to Crawfish Etouffee, but there are several different ways to make it.  I personally prefer the cream because it adds a lighter yet richer flavor for me that soothes the hick-ups in all the Cajun spices.  Now don’t get me wrong, I love spicy food as much as the next guy.  I’m just saying that adding cream to a french originated Cajun recipe, developed there in good ol’ New Orleans by those wonderful locals, isn’t exactly a fauxpas!  As long as you stick to the basics and keep the bulk of the recipe the way it was originally intended, then I don’t think we’re breaking any rules.  As long as it tastes great, what rules are we really breaking anyway?

Mirepoix
The main thing you need to understand is that this Crawfish Etouffee recipe generally starts out with a French style Mirepoix.  Basically, you combine and add chopped Celery, Onion and Carrots but in this recipe, we will not be adding any Carrots.  Instead we will be using Celery, Onion, Garlic and Bell Pepper.  Using these ingredients with a few Cajun spices and some classic Creole Seasoning, we will be well on our way to making one of the best Crawfish Etouffee Dinners you have ever had the pleasure to plate with rice!

Crawfish Etouffee Ingredients:

2 cups dry rice (follow cooking instructions)

1/4 stick Butter
1/2 cup Roux
5 Chopped Garlic Cloves
1/2 Chopped Onion
1 Chopped Celery Stock
1 chopped Bell Pepper
1 tsp Creole Seasoning
1/2 tsp Cajun Spice
4 Bay Leaves
1 tsp Italian Seasoning
2 tbsp Worcestershire
1 tsp Sriracha
1 bottle Clam Juice
2 cups Chicken Broth
1 cup Whipping Cream
1 lbs Crawfish Tail Meat

To make Crawfish Etouffee, saute the Mirepoix and add a shake of the Creole and Cajun Seasoning.  Add the Roux and stir thoroughly.  Once it’s combined turn heat to high, then add the Oyster Juice or Shrimp Stalk.  Stir until it’s Pasty, then add the Chicken Broth and stir.  Now add the Worcestershire, Hot Sauce (Sriracha or Louisiana), Cajun and Creole Seasoning and bring to a boil.  Add the cream and Italian Seasoning and bring it back to a boil.  Season the Crawfish in a separate bowl with Creole Seasoning, then add the Crawfish to the Etouffee and reduce heat to a simmer for 5 to 10 minutes.  Serve Crawfish Etouffee over rice and garnish with some Scallions.