Crispy Cajun Boudin Balls with Creole Mustard

Why You’ll Love This Recipe

• A shatteringly crisp crust gives way to a tender, savory Cajun pork-and-rice center.
• Two sauce options: tangy Creole mustard or a zesty, homemade remoulade.
• Make-ahead friendly; shape and bread in advance, then fry to order.
• Great party bite: easy to hold, share, and keep warm for a crowd.

Grocery List

• Produce: Yellow onion, celery, green bell pepper, green onions, garlic, flat-leaf parsley, lemon
• Dairy: Eggs, milk, mayonnaise
• Pantry: Store-bought boudin links (or pork shoulder and chicken livers), medium-grain rice, all-purpose flour, panko breadcrumbs, peanut/vegetable oil, Creole mustard, hot sauce, paprika, cayenne, dried thyme, Cajun seasoning, Worcestershire sauce, kosher salt, black pepper, bay leaf

Full Ingredients

If Using Store-Bought Boudin (Shortcut)

• 1 1/2 lb boudin links, casings removed
• 2 green onions, thinly sliced
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp Cajun seasoning
• 1 large egg, beaten
• Up to 1/2 cup plain dry breadcrumbs (use only if the mixture feels too loose)

Authentic From-Scratch Boudin Filling

• 1 1/2 lb pork shoulder, cut into 1-inch pieces
• 4 oz chicken livers (or pork liver), trimmed (optional but traditional)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 6 cups water or unsalted chicken stock (for simmering)
• 1 tbsp neutral oil or bacon drippings
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2–1 tsp cayenne pepper (to taste)
• 1 tbsp Cajun seasoning
• 2 cups cooked medium-grain rice, cooled
• 1/4 cup chopped flat-leaf parsley
• 4 green onions, thinly sliced
• 1 large egg, beaten
• 1/4–1/2 cup reserved cooking liquid (to moisten)
• 1 tsp Worcestershire sauce

Breading and Frying

• 1 cup all-purpose flour
• 1 tsp kosher salt
• 2 large eggs + 2 tbsp milk (egg wash)
• 2 cups panko breadcrumbs
• 2–3 quarts peanut, canola, or vegetable oil (for frying to a 2-inch depth)

Dipping Sauces

• Creole Mustard: Serve straight from the jar, or whisk 1/2 cup Creole mustard with 1 tsp honey and 1 tsp cider vinegar.
• Zesty Remoulade: 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 2 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Worcestershire sauce, 1 tbsp minced parsley, 1 tbsp capers (optional), pinch kosher salt and black pepper.

Step-by-Step Instructions

Step 1: Cook rice and prep the aromatics

Cook 2 cups medium-grain rice ahead of time so it can cool completely; cold rice mixes best. Finely chop onion, celery, and green bell pepper (the Cajun “trinity”) if you’re making the filling from scratch. Thinly slice green onions and chop parsley for either method.

Step 2: Make the boudin filling (from scratch option)

In a pot, combine pork shoulder, chicken livers (if using), bay leaf, 1 tsp kosher salt, 1/2 tsp pepper, and 6 cups water/stock. Simmer gently over medium-low until the pork is tender, 45–60 minutes. Reserve 1 cup cooking liquid; drain and cool slightly. In a skillet, heat 1 tbsp oil; sauté onion, celery, and bell pepper until soft, 6–8 minutes. Stir in garlic, thyme, paprika, cayenne, and Cajun seasoning for 1 minute.

Finely chop or pulse the cooked pork and livers until small bits remain (do not purée). In a bowl, combine chopped meat, sautéed vegetables, cooked rice, parsley, green onions, Worcestershire, and 1 beaten egg. Add 1/4–1/2 cup reserved cooking liquid until the mixture holds together but isn’t wet. Taste and adjust salt and spice. Cover and chill 30 minutes to firm. Note: this from-scratch path adds about 90 minutes to the timeline.

Step 3: Shortcut—use store-bought boudin

Remove casings from 1 1/2 lb boudin links into a mixing bowl. Add green onions, parsley, Cajun seasoning, and 1 beaten egg. If the mixture feels loose, fold in up to 1/2 cup plain breadcrumbs just until it holds a scoop shape. Chill 15–20 minutes.

Step 4: Portion and shape the balls

Line a sheet pan with parchment. Using a #40 scoop or about 1 1/2 tbsp per ball, portion the mixture and roll into 1 1/4-inch spheres. Compress gently so there are no cracks. Chill 20 minutes to set the shape (or freeze 10 minutes for faster results).

Step 5: Set up the breading station

Place seasoned flour (1 cup flour + 1 tsp kosher salt) in one shallow dish; beat 2 eggs with 2 tbsp milk in a second; add 2 cups panko to a third. Working a few at a time, coat each ball in flour (shake off excess), dip in egg wash, then roll in panko, pressing so crumbs adhere. Return to the sheet pan.

Step 6: Fry until audibly crisp

Heat 2 inches of oil in a heavy pot to 350°F. Fry boudin balls in batches, 3–4 minutes, turning as needed, until deep golden brown and the center reaches 165°F. Don’t overcrowd; the oil should stay between 325–350°F. Drain on a wire rack and season lightly with a pinch of salt while hot.

Step 7: Mix sauces and serve hot

For remoulade, whisk all ingredients until smooth and chill 15 minutes. Alternatively, serve Creole mustard as-is or whisk with honey and cider vinegar to taste. Pile boudin balls on a warm platter, garnish with parsley, and present with lemon wedges plus your chosen sauce. Serve immediately while the crust crackles.

Pro Tips

• Keep the filling cold; chilled balls bread and fry cleaner with less splitting.
• Adjust moisture: if too loose, add a spoon of breadcrumbs; if too dry, add a splash of reserved broth (from-scratch) or a teaspoon of water.
• Test-fry one ball first to check seasoning, structure, and fry time before committing to a full batch.
• For extra crunch, double-dredge: egg and panko a second time on any ball that looks thinly coated.
• To serve a crowd, hold fried boudin balls on a rack in a 250°F oven up to 30 minutes—still crisp, not soggy.

Variations

• Pepper Jack Surprise: Press a 1/2-inch cube of pepper jack into each portion, seal, then bread and fry.
• Air-Fryer: Mist breaded balls with oil and air-fry at 400°F for 10–12 minutes, turning halfway, until golden and 165°F inside.
• Crawfish Boudin Balls: Swap half the pork with chopped cooked crawfish tails; reduce cayenne slightly and add a squeeze of lemon.

Storage & Make-Ahead

Shape and bread the balls up to 24 hours ahead; keep covered and chilled. Freeze raw, breaded balls on a sheet pan until firm, then store in a freezer bag for up to 2 months; fry straight from frozen at 325–340°F for 5–6 minutes. Leftovers keep 3 days refrigerated; re-crisp on a rack at 375°F for 8–10 minutes. Always reheat to 165°F.

Nutrition (per serving)

Approximate for 3 boudin balls with 1 tbsp remoulade: 420 calories; 23 g fat; 36 g carbohydrates; 16 g protein; 940 mg sodium. Values vary with oil absorption and sauce portions.