The Recipe Box Menu

Boudin Balls


Courtesy of the Out Rigger in Cameron, Louisiana

Makes 8 dozen

9 cups cooked pork roast
1 small onion, minced in food processor
2 cups green onions, chopped
3 tablespoons Cajun or Creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon red pepper
9 cups cooked rice
Enough congealed pork fat to mix well
Liquid batter:
2 eggs beaten
1/3 cup Cajun or Creole seasoning
1 cup plain flour
1 gallon water

Dry batter:
5 cups all-purpose flour
5 cups unseasoned bread crumbs
1/4 cup Cajun or Creole seasoning
2 tablespoons garlic powder
Mix Filling ingredients together, and form into 2-ounce balls, approximately 2 inches in diameter. Dip each ball into the Liquid batter, then Dry batter, and repeat. Deep fry for 4 to 6 minutes in 350 degree oil. Drain, and let cool.