Creole crawfish boudin balls are an easy, delicious, and impressive appetizer that works for any occasion. They are a New Orleans- style treat that are good on their own, the perfect appetizer, or topper for your favorite dish.
Why you will love this recipe
Super simple! Once you get that hot oil in the deep fryer, all you do is form your sausage balls, and it’s time to fry! Then enjoy them with your favorite dipping sauce.
Delicious! Boudin sausage is already amazing on its own; but form it into a ball and deep fry it until golden brown, and you have yourself an amazing Louisiana appetizer.
For the love of crawfish! You can find boudin sausage in the meat department at your local grocery store. Adding crawfish to these delicious fried balls elevates this recipe to another level!
What is boudin sausage
This is a unique sausage that is made with a rice mixture and meat. The meat varies from either pork sausage, chicken livers, or even pork liver.
The meat mixture is seasoned very well with a mixture of cajun seasoning. It is then formed into a link and enclosed in a casing to form a sausage. Boudin is definitely a New Orleans and Louisiana classic.
What is a boudin ball
Boudin balls are a south Louisiana staple. They are made from boudin sausage; which is a sausage link made out of ground pork, pork liver or pork sausage, creole seasoning, cajun seasoning, and rice.
To make the balls, you take the boudin out of the casings, and form it into a ball. Then you coat it with a breading mixture of beaten eggs, flour, and breadcrumbs. Then fry them until they are golden brown.
Ingredients for boudin sausage balls
Boudin sausage: Head to your local grocery store and go straight to the meat department. You should be able to find this Louisiana classic. It is going to be a light colored sausage, (because of the addition of the rice).
Breading: The breading for these sausage balls is made from a beaten egg, flour, and breadcrumbs.
Creole seasoning: Cajun seasoning is a mixture of all purpose, paprika, black pepper, garlic powder, kosher salt, and much more. It is convenient because it is already mixed for you!
Cooking oil: Vegetable oil or canola oil are the best to fry up this appetizer.
How to make these delicious cajun appetizers
Heat your vegetable oil in a skillet or a deep fryer to 350 degrees F. While the oil is heating up, start making the balls.
You want to start by removing the boudin from the casings. Simply cut a slit in it, and squeeze the filling out into a shallow bowl.
Then you are going to add your crawfish directly into the small bowl with the boudin. Season the mixture with your creole seasoning. Use your hands, or two spoons to form the boudin balls.
Freeze the balls for about 30 minutes so that they can maintain their shape during the frying part.
Add your beaten egg into a small bowl, then add about 1 cup of flour and bread crumbs into a separate shallow bowl. Dip the cold boudin ball into the egg mixture, then the flour, then the egg, then the bread crumbs.
Gently place them in 350 f hot oil, and fry for just under 10 minutes. Remove the balls and place them on a bed of paper towels to drain the excess oil.
Repeat this process until all of the sausage balls have been fried up.
Additions and substitutions
You can omit the crawfish and just make the balls out of the boudin meat mixture. Or you can add some diced up shrimp to the mixture instead of crawfish.
Another delicious addition is to add some diced green or red bell pepper, and some green onions into the mixture before you form the balls.
Easy Remoulade Sauce for boudin balls
A lot of Creole folk love to eat their boudin balls with a creole mustard sauce. Remoulade sauce is the next best thing though!
To make my version of a remoulade sauce you will need some tartar sauce, cocktail sauce, hot sauce, and some lemon juice and seasonings.
Grab a small bowl and combine all of the sauces and seasoning. Mix it up really well, and you have yourself a super easy remoulade sauce!
Creole Crawfish Boudin Balls
- 2 pounds Boudin sausage filling removed from casings
- 1 pound Crawfish tails
- 1 Jalapeno diced (optional but recommended)
- 1 tablespoon Bayou City All Purpose Seasoning
- 1 tablespoon Bayou City Garlic Pepper Seasoning
- 4 cups Vegetable oil for frying
- 4 Eggs beaten
- 2 cups Flour
- 2 cups Panko bread crumbs
- 2/3 cup Tartar sauce
- 2/3 cup Cocktail sauce
- 1/4 cup Hot sauce
- Juice of half a lemon
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Bayou City All Purpose Seasoning
- Remove the boudin sausage from the casings and place it in a bowl. Dice up the crawfish into small pieces, then add that into the bowl with the boudin mixture.
- Sprinkle in the Bayou City seasonings, and mix well until everything is combined.
- Use your hands or a spoon to form the meat mixture into balls, about the size of a golf ball. Place the formed balls onto a baking sheet that is lined with parchment paper.
- Put the boudin balls into the refrigerator for 30 minutes, or in the freezer for 15 minutes.
- Heat up the oil in a cast iron skillet or a deep fryer until it reaches 350°F. While the oil is heating, start forming the boudin balls.
- Set up your dredging station by adding the beaten egg into one bowl, the flour into a bowl, and the panko breadcrumbs into a separate bowl.
- Take the boudin balls out of the refrigerator or freezer, and begin breading them. Coat one ball at a time with the egg mixture, then the flour, back into the egg mixture, then into the panko breadcrumbs.
- Gently place the coated boudin balls into the hot oil one at a time, careful not to overcrowd the fryer. Fry them for about 5-7 minutes, or until they are golden brown.
- Remove them from the hot oil and set them on a bed of paper towels, or a cooling rack to allow the excess grease to drain.
- Combine the tartar sauce, cocktail sauce, hot sauce, juice of the lemon, and all of the seasonings into a small bowl.
- Mix with a spoon or a whisk until everything is fully combined. Serve immediately or refrigerate until you are ready to use it.