Beazell's Cook Book

Boudin Balls

Recipe detail

  • ( 13 Assessment ) 

Boudin Balls  





Beazell's Cajun Seasoning

Beaten egg, for dredging

All-purpose flour, for dredging

Italian style dried bread crumbs

Vegetable oil, for frying



Remove the boudin from the casing and roll into balls the size of a golf ball.  Mix plenty Beazell’s Cajun Seasoning into a combination of the flour and seasoned bread crumbs (about half of flour and half of bread crumbs).  Roll the boudin balls in the egg wash, aka beaten egg, then in the seasoned flour and bread crumbs.  Fry until golden brown.

Great by themselves or served with Beazell’s Tangy Dipping Sauce, marinara or Creole mustard.

You can also substitute cornmeal for the bread crumbs for the breading.