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.