Ingredients
Method
- 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.