Appetizer: United States – Crawfish Boudin Balls

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

1 lb (450 g) cooked crawfish tails, chopped
1 cup (240 ml) cooked white rice
1 / 2 lb (225 g) ground pork or cooked pork sausage (optional for traditional boudin flavor)
1 / 2 cup (120 ml) finely diced onion
1 / 4 cup (60 ml) finely diced bell pepper
1 clove garlic, minced
1 egg, beaten
1 cup (120 g) breadcrumbs (plus extra for coating)
1 tsp Cajun seasoning
Vegetable oil for frying, to taste

Instructions

1. In a skillet, sauté onion, bell pepper and garlic until softened; let cool.  
2. In a bowl combine cooled vegetables, chopped crawfish, cooked rice, ground pork or sausage (if using), beaten egg, breadcrumbs and Cajun seasoning; mix until cohesive.  
3. Form mixture into 1½–2 inch balls, then roll in additional breadcrumbs to coat.  
4. Heat oil to 350°F (175°C) and fry balls in batches until golden brown and heated through, about 3–4 minutes.  
5. Drain and serve hot with Creole mustard or remoulade.