Spicy Shrimp Boudin Balls
If you ever come to Louisiana make sure you try our famous and delicious boudin balls. If you get your hands on some really good ones you may find yourself making these little appetizers at home.
In Louisiana, boudin is usually a Cajun sausage made with pork or seafood and rice. You can easily find them in any Louisiana supermarkets. A simple way of making boudin balls is buying a couple of boudin links and removing the casing. After you remove the casing, you are left with the good part that makes up the boudin (the meat); you take the good stuff and roll it into a ball and dip it into season flour, beaten egg, and roll it into bread crumbs and fry until golden brown. Simple, right?? Yeah it is, but I prefer making my own and adding my own spices and meat. Creating my own signature boudin balls. Enjoy and Have Fun!!!
Thanks Josh for helping me roll, dip and fry these delicious and spicy shrimp boudin balls!!!
1 pound large Shrimp, peeled, deveined (reserve half for final mix)
4 Green Onions, chopped (reserve 2 green onions for final mix)
2 Cloves Garlic, minced
1 Jalapeno pepper, chopped
1 green pepper, chopped
2 shallots, diced
1 cup parsley, chopped (reserve half of parsley for final mix)
1 8oz can tomato garlic sauce
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon honey
1 cup Panko Bread Crumbs
Cooked Sushi Rice, ( you can use long grain rice but i prefer sushi rice because of its texture)
1 cup Flour
2 Eggs, beaten
Cajun Spices (black pepper, cayenne pepper, salt, chili powder, garlic powder, thyme, dried basil, paprika) or Tony Chachere
Canola Oil, for frying
Take half of the shrimp and place in a bowl and season with cajun spices and put into refrigerator until needed.
After chopping 2 of the green onions, garlic, jalapeno, green pepper, shallots and parsley add the butter and olive oil to a hot pot (medium heat) and saute the vegetables until tender. Once the vegetables are tender, add the shrimp that has been marinating in the refrigerator and its spices to the pot and cook until shrimp turns pink, constantly stirring. Remove from heat and cool for about 5 minutes.
Once the shrimp mixture has cooled off, place in a food processor or blender and pulse until mixture is very fine (2 pulses). Add the shrimp mixture back to the pot on low heat, season to taste (boudin lovers like their stuffing to be highly seasoned!!). Chop the remaining shrimp you reserved, green onions, and parsley and add to the shrimp mixture with the tomato sauce and honey. Adjust seasoning and add the rice. Remove from heat and cool.
Season the flour and the beaten eggs. Roll the meat stuffing into a small, medium, or large ball. Its up to you how large you want your boudin ball. Dip the balls into the season flour, beaten eggs and panko bread crumbs. Deep fry balls in canola oil at about 325 degrees until they are golden brown. Drain on paper towel. Tip: Place boudin balls in refrigerator for about 30 minutes before deep frying; it keeps them firm.
*Panko BreadCrumbs…Is a Japanese version of breadcrumbs. It’s flakier and it tends to be crisper than regular version of breadcrumbs. It’s also healthier because they absorb less oil.*
Make Fridays A Little More Special Than Normal!!