Embark on a culinary journey to the heart of Cajun country with Billy’s Boudin Balls Recipe.
This beloved Southern treat combines tender pork, aromatic spices, and hearty rice in a deep-fried delight that promises to be the star of any gathering.
Whether you’re hosting a Mardi Gras party or simply spicing up your weekend menu, these boudin balls offer a taste of Louisiana tradition that’s hard to resist.
Personal Experience
I remember the first time I tried boudin balls at a small eatery in Louisiana.
t was love at first bite! Ever since, I’ve been perfecting my own version of the recipe at home, aiming to capture that authentic Cajun essence.
Billy’s Boudin Balls, as I like to call them, have now become a requested favorite at every family event.
Equipment List
- Large mixing bowl
- Measuring cups and spoons
- Skillet for sautéing
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels (for draining)
- Food processor (optional, for finer texture)
Ingredients List
- 1 lb of pork shoulder, ground
- 2 cups cooked white rice
- 1/2 cup green onions, finely chopped
- 1/3 cup parsley, finely chopped
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 cup of breadcrumbs
- Vegetable oil for frying
Billy’s Boudin Balls Recipe – Step by Step Preparation
- In a large bowl, mix the ground pork, cooked rice, green onions, parsley, Cajun seasoning, garlic powder, onion powder, salt, and pepper until well combined.
- Shape the mixture into small balls, about the size of a golf ball.
- Dip each ball first into the beaten eggs, then roll them in breadcrumbs to coat thoroughly.
- Heat the oil in a deep fryer or a large pot to 375°F (190°C).
- Fry the boudin balls in batches, being careful not to overcrowd the pot. Cook for about 5-7 minutes or until they are golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Tips for Success
- Ensure the oil is hot enough before frying to prevent the boudin balls from becoming oily.
- Don’t pack the balls too tightly; a looser texture allows for a more tender bite.
- Use fresh herbs for a brighter flavor profile.
- For an extra crispy exterior, double coat the boudin balls with breadcrumbs by dipping them twice in egg and breadcrumbs.
- Let the mixture sit in the refrigerator for an hour before forming the balls to enhance the flavors and firm up the mixture.
Variations
- Cheesy Boudin Balls: Add 1/2 cup of shredded sharp cheddar cheese to the mixture for a gooey, cheesy center.
- Spicy Boudin Balls: Include a tablespoon of chopped jalapeños or increase the Cajun seasoning for a hotter version.
- Vegetarian Twist: Substitute ground pork with mashed beans or lentils and adjust the seasoning accordingly.
- Seafood Delight: Replace pork with equal amounts of finely chopped shrimp or crabmeat for a seafood version.
- BBQ Boudin Balls: Brush finished boudin balls with your favorite BBQ sauce and bake for an additional 5 minutes at 350°F for a BBQ twist.
Conclusion
In every bite of Billy’s Boudin Balls, you experience the vibrant spirit of Cajun cooking. This recipe not only delivers delicious flavors but also invites you to explore the rich cultural tapestry of Southern cuisine.
Perfect for sharing, Billy’s Boudin Balls Recipe will leave your guests craving more, proving once again why this dish remains a festive favorite across generations.
FAQs
What should I serve with Billy’s Boudin Balls?
Billy’s Boudin Balls can be served with dipping sauces such as remoulade, Creole mustard, or even a simple spicy ketchup.
Pair them with a side of coleslaw or a fresh green salad for a complete meal.
Can Billy’s Boudin Balls be considered a healthy dish?
Billy’s Boudin Balls are deep-fried, which may not be suitable for those following a low-fat diet.
However, they can be enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking them in the oven instead of frying.
What is the best way to store leftover Billy’s Boudin Balls?
Leftover Billy’s Boudin Balls can be stored in an airtight container in the refrigerator for up to three days.
To reheat, simply place them in a preheated oven at 350°F for about 10-15 minutes or until they are heated through and crispy.
Billy’s Boudin Balls Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Skillet for sautéing
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels for draining
- Food processor (optional, for finer texture)
Ingredients
- 1 lb of pork shoulder ground
- 2 cups cooked white rice
- 1/2 cup green onions finely chopped
- 1/3 cup parsley finely chopped
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs beaten
- 1 cup of breadcrumbs
- Vegetable oil for frying
Instructions
- In a large bowl, mix the ground pork, cooked rice, green onions, parsley, Cajun seasoning, garlic powder, onion powder, salt, and pepper until well combined.
- Shape the mixture into small balls, about the size of a golf ball.
- Dip each ball first into the beaten eggs, then roll them in breadcrumbs to coat thoroughly.
- Heat the oil in a deep fryer or a large pot to 375°F (190°C).
- Fry the boudin balls in batches, being careful not to overcrowd the pot. Cook for about 5-7 minutes or until they are golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Ensure the oil is hot enough before frying to prevent the boudin balls from becoming oily.
- Don’t pack the balls too tightly; a looser texture allows for a more tender bite.
- Use fresh herbs for a brighter flavor profile.
- For an extra crispy exterior, double coat the boudin balls with breadcrumbs by dipping them twice in egg and breadcrumbs.
- Let the mixture sit in the refrigerator for an hour before forming the balls to enhance the flavors and firm up the mixture.