Cajun Boudin Balls

Ingredients

Boudin sausage

1 pound, casing removed

Cooked rice

2 cups

Egg

1, beaten

Creole seasoning

1 tablespoon

Hot sauce

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Bread crumbs

1 cup

Instructions

1. In a mixing bowl, combine the boudin sausage (removed from casing), cooked rice, beaten egg, creole seasoning, hot sauce, salt, and pepper. Mix thoroughly until well combined.
2. Shape the mixture into small balls, approximately 1-2 inches in diameter.
3. Roll each ball in bread crumbs, ensuring they are evenly coated for that perfect crunch.
4. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the boudin balls.
5. Carefully drop the boudin balls into the hot oil, frying them in batches to avoid overcrowding. Cook until golden brown, about 4-5 minutes.
6. Using a slotted spoon, remove the boudin balls from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with a side of zesty remoulade or your favorite hot sauce for dipping.