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Author Notes: Being 'not-from-round-here' my friends decided to play a joke on me when I asked what I could bring to the big LSU-Alabama game party. They said I could bring Boudin Balls. Having never even heard of Boudin, I started to google it and did my best to create what I thought would be the southern fare and gas station snack, much to my friends' surprise. They declared these the best boudin balls they'd ever tasted. Success! —aussiefoodie
Serves a crowd
- 2 pounds Pork shoulder, cubed, including fat
- 3 cups Cooked rice
- 1 onion
- 1/2 green bell pepper
- 3 jalapenos, chopped (or more if you like it spicier)
- 1/4 cup chopped celery
- 2 cloves garlic, chopped
- 1/2 cup chopped parsley
- 1/2 cup sliced green onion
- Cajun seasoning mix (Tony's) - lots! I usually use at least 1/4 cup
- Hot sauce - lots! I usually use at least 6 tablespoons
- 1 1/2 teaspoons cayenne pepper
- 3 Eggs
- All purpose flour
- Vegetable oil for frying
- Place the pork, onion, bell pepper, jalapeno, celery, garlic and seasonings in a stockpot and cover with water to 2 inches over the mixture. Bring to the boil and simmer for 90 minutes until the meat is very tender.
- Remove the mixture from the heat and strain, reserving the liquid. Put the meat mixture through a meat grinder and grind to a fine paste like consistency. Grind half the cooked rice and mix with the meat mixture.
- Add the remaining unground rice, the green onions, parsley and additional cajun seasoning, hot sauce and some of the cooking liquid, until the mixture is a smooth wet paste consistency, and is light pink in color. Taste for spiciness and seasoning.
- Roll the mixture into walnut sized balls, roll in flour, egg and breadcrumbs and then deep fry in vegetable oil until golden (about 7 minutes). Serve immediately and enjoy!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Spicy Recipe