Fried Boudin Balls with Creole Mustard Dipping Sauce

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Fried Boudin Balls with Creole Mustard Dipping Sauce

These are some of our favourite Cajun food traditions—savory, crunchy treats.

With origins dating back to the French and German settlers of the region in the 17th century, boudin is an essential part of the Cajun cuisine culture of Louisiana and Texas. Recipes have been handed down through the years, with variations in meats and seasonings based on customs and family preferences.
  1. 1 ¾ pounds of untrimmed, boneless beef shoulder, sliced into 1-1/2-inch pieces
  2. Two cups of amber beer, made from two 12-ounce cans
  3. Six ounces of washed chicken livers (about a cup and four livers)
  4. One medium-sized (8-ounce) diced yellow onion (1 cup)
  5. Two ounces medium (one ounce each) cut celery stalks (1 cup)
  6. 1 small (7 ounces) green bell pepper, chopped (3/4 cup)
  7. 5 garlic cloves, roughly chopped (2 tablespoons)
  8. 2 ½ teaspoons kosher salt, divided, plus more to taste
  9. ½ teaspoon black pepper, divided
  10. 1 cup uncooked white basmati or jasmine rice
  11. ⅔ cup mayonnaise
  12. 3 tablespoons Creole mustard
  13. Hot sauce, to taste
  14. ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
  15. 2 teaspoons smoked paprika, divided, plus more for garnish
  16. ¼ teaspoon, plus 1/8 teaspoon cayenne pepper, divided
  17. ½ cup panko
  18. vegetable oil, for frying
Instructions;
  1. After using paper towels to pat the beef dry, transfer it to a large saucepan or Dutch oven with a heavy bottom. Add 1/4 teaspoon of black pepper, 1 teaspoon of salt, onion, celery, bell pepper, garlic, and chicken livers. Fill ingredients with water to two inches above the bottom. Heat to a boil on medium-high heat. Turn down the heat to medium-low, cover, and simmer the beef for about one hour and thirty minutes, or until it is fork-tender. Stir in rice; simmer, uncovered, for about 20 minutes, or until rice is cooked. Place a sieve over a sizable heat-resistant basin and transfer the beef mixture into the bowl using the sieve. Keep the solids and strained liquid apart in storage. Give it 30 minutes to cool.
  2. In the meantime, combine mustard, spicy sauce, and mayonnaise in a small bowl and whisk to taste. Once covered, place in the refrigerator until you’re ready to use it.
  3. On a cutting board, finely slice the rice, veggies, and chilled beef and chicken liver mixture. Alternately, transfer to a food processor in stages and pulse for 8 to 10 pulses, or until finely chopped. Transfer the chopped beef mixture back to a large bowl and mix in the parsley, 1/4 teaspoon cayenne, 1 1/2 teaspoons paprika, and the remaining 1 1/2 teaspoons salt. Using a spoon, thoroughly mix the ingredients until a very thick paste forms. Adjust the consistency as necessary by adding part of the reserved filtered liquid. Place a plastic cover over it and refrigerate for at least 30 minutes, or up to 12 hours if you want the flavour to be stronger.
  4. In a small bowl, stir together flour, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne. In a separate shallow dish, whisk together eggs and 1 tablespoon tap water. In a third shallow dish, put the panko.
  5. Form about 36 balls out of the beef mixture by using two generous tablespoons to fill each ball. Form balls into pieces the size of a golf ball, slightly oblong, with your hands. Working in batches, coat the boudin balls completely by gently tossing them in the flour mixture; shake off any excess flour. Dredge in egg mixture, rotating to coat completely; allow excess to fall off. Put in panko and lightly press to stick. Transfer to a sizable baking sheet with a rim. Cover and refrigerate the balls while the oil is heating.
  6. Fill a large Dutch oven with oil to a depth of 1 1/2 inches, or about 8 cups; place over medium-high heat and cook until a deep-fry thermometer reads 350 degrees Fahrenheit. Gently add roughly ten boudin balls to the oil, and cook for two to three minutes, tossing now and then, until golden brown. Transfer to a large, paper towel-lined baking sheet with a rim; season with salt. With the remaining boudin balls, repeat the procedure twice, making sure the oil reaches 350°F in between batches. Serve with a side of Creole mustard dipping sauce and garnish with more parsley and smoked paprika.

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