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Creole Crawfish Boudin Balls

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American
Servings 6 Boudin balls
Calories 197 kcal

Ingredients
  

  • 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

Remoulade Sauce

  • 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

Instructions
 

  • 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.

Remoulade Sauce

  • 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.

Video

Keyword appetizer, boudin balls, boudin sausage, creole food