How to Make Crawfish Boudin Balls

boudin sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

crawfish tails

🥗Healthier: shrimp

💰Cheaper: imitation crab

Shrimp is a leaner alternative, while imitation crab is more budget-friendly.

Shred 2 cups of pepper jack cheese.

Dice 1 jalapeno.

Chop 2 stalks of celery.

Chop 2 stalks of green onion.

Dice 1/2 of a green bell pepper.

Dice 1/4 of a yellow onion.

Cook boudin according to the directions on the package.

In a skillet, add 2 tablespoons of olive oil.

Add the chopped celery, green bell pepper, and onions to the skillet and cook until translucent.

Add the diced jalapeno and crawfish tails to the skillet.

Add 1 teaspoon of minced garlic and 1/2 cup of shrimp and crab boil.

Season with Creole seasoning, garlic powder, onion powder, and cayenne pepper to taste.

Allow to cook for 5 minutes.

Remove the skin from the boudin and place it in a large bowl.

Add the shredded pepper jack cheese to the bowl and fold it in.

Form the mixture into boudin balls and place them on a baking sheet lined with parchment paper.

Place the baking sheet in the freezer for at least 30 minutes.

In a bowl, add 1 cup of flour and season with Creole seasoning, then whisk.

In a separate bowl, add 1 cup of plain Panko bread crumbs and season with Creole seasoning, then whisk.

In another bowl, add 2 eggs and whisk them.

Take the boudin balls and dip them in the egg wash, shaking off any excess.

Coat the boudin balls in the seasoned flour, then back into the egg wash, and finally into the bread crumbs.

Fry the boudin balls until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens