DEREK ISBLE / CRESCENT CITY POBOYS
CAJUN BOUDIN BALLS
2 - 12oz packages of boudin sausage
1 c flour
4 eggs
2 c Panko bread crumbs
6 t cajun seasoning (divided)
Remove boudin sausage from package. Set boudin in a pan with half an inch of water to steam. Once boudin is hot, remove it from the pan. Remove boudin from casing and put into mixing bowl. Sprinkle two teaspoons of Cajun seasoning over boudin and gently fold the seasoning into the boudin.
In a second bowl, add two teaspoons of Cajun seasoning to 1 c flour and set it aside.
Crack the eggs into a third bowl, add two teaspoons of the Cajun seasoning, and whisk them together.
In a fourth bowl, add the panko bread crumbs.
Make boudin into balls: using a one ounce scoop or ladle, scooping and gently pressing with your hand to form the boudin into balls, about 1 to 1 1/2 ounces each. Once all of the boudin is made into balls, begin rolling each ball: first in the flour mixture, then the egg wash, and then the bread crumbs.
Prepare the fryer or grease to 375 degrees. Once the grease has reached that temperature, begin frying the boudin balls until their outside layer is a golden brown color. Let the boudin balls cool for just a moment and enjoy with remoulade sauce.
Remoulade Sauce - (makes one quart)
2 c mayonnaise
4 finely cut green onions
1 c chopped celery
2/3 c ketchup
4 T horseradish
3 T Crystal hot sauce
1 T Worcestershire sauce
Juice from ½ a lemon
1 t pepper
1 t Cajun seasoning
1 T chopped garlic
12 dashes of Tabasco sauce
Recipe
Finely chop green onion, celery, and garlic and set them aside. Mix up all other ingredients in a mixing bowl and whisk until they are blended. Add in the chopped vegetables and whisk lightly until completely blended.
