Cajun Boudin Balls....

Everyone from South Louisiana stretching over to Houston love Boudin Balls, a staple of Cajun cooking.

Below is the recipe with pics for homemade Cajun Boudin Balls.

Prep time: 125 min. Makes 22 Boudin Balls.

28 oz. Boneless Pork Shoulder
1 Yellow Onion - Medium
1 Green Bell Pepper
4 cloves of Garlic
2 cups of cooked rice (1 cup uncooked)
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne pepper
3 Tbsp chopped Green Onion, green tops only
1.5 Tbsp Cajun Seasoning of your choice
1.5 tsp Tabasco Sauce
7 Tbsp Zatarian's Seasoned Fish Fry
Canola Oil

Directions:

Cut pork shoulder into 1 inch blocks, dice the yellow onion, dice the bell pepper (remove stem and insides), and mince the 4 cloves of garlic.

Mix all into pot and cover with water. Cover and bring to a boil. After reaching a boil, uncover the pot, bring down to a simmer and cook for 1 hour and 45 min.

After removing from heat, strain the meat and vegetables, but keep the cooking broth. Place the meat and vegetables into a food processor and blend finely. Put the finely blended mixture into a bowl.

Mix into meat/vegetable blend the green onions, dried thyme, dried oregano, cayenne pepper, cajun seasoning, and rice. Keep the mixture moist by adding some cooking broth into the mixture when becoming dry.

Roll the mixture into balls about 1-1.5 inches. While rolling (or after all are complete), roll the boudin balls in the Zatarian's fish fry. Cover completely and then place into oil. Oil can be in a fryer or on a pan on the stove. Oil should be at 350 degrees. Balls cook for 4-6 minutes or until brown.

Remove from oil, let cool and serve.

A great dipping sauce would be a remoulade sauce.

Nutritional Info Per Cajun Boudin Ball:
Calories: 122, Carbs: 9, Fat: 7, Cholesterol: 25, Sodium: 199, Sugar: 1, Protein: 7, Fiber: 1

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