Ingredients
3 to 4 boudin links
8oz cream cheese
1 to 3 Jalapeños, diced
1 cup shredded cheddar cheese
4 eggs
1 1/2 cups all purpose flour
3 1/2 cups cooking oil
green onions, chopped to garnish (optional)
Tony Chachere’s Original Creole Seasoning
Tony Chachere’s Crispy Creole Hush Puppy Mix
Tony Chachere’s Creole-Style Ranch Dressing
Directions
- Slice the boudin links down the middle, remove the casing, add filling into a mixing bowl.
- In the same bowl, add in cream cheese, jalapeño, shredded cheese, season to taste with Tony Chachere’s Original Creole Seasoning, then combine.
- Using 1⁄2 cup of the cooking oil, grease your hands. This will make molding the boudin balls much easier.
- Mold a small amount of the boudin mixture into golf ball-sized balls. After molding, set the balls onto a tray and repeat the process until you run out of filling.
- Freeze the boudin balls for 15 minutes, this will make coating the balls much easier.
- Add the flour into a bowl, season it to taste with Tony Chachere’s Original Creole Seasoning, then set aside.
- Crack the eggs into another bowl, season it with Tony Chachere’s Original Creole Seasoning, then whisk together and set aside.
- Add Tony Chachere’s Crispy Creole Hush Puppy Mix, then set aside.
- Coat each ball in the flour, then the egg wash, then Tony Chachere’s Crispy Creole Hush Puppy Mix. Set the finished ball onto a tray and repeat the process with the remaining balls.
- Place the boudin balls back into the freezer for an additional 10 minutes.
- On high heat, add the cooking oil into a pot and let it reach at least 300°.
- Fry the balls in batches to avoid overcrowding. Fry each ball for 3-5 minutes, flipping them halfway through cook time.
- Once done, remove the balls from the oil and let them drain on paper towels or a wire rack.
- Plate the boudin balls, garnish them with the green onions, then serve them with Tony Chachere’s Creole-Style Ranch Dressing, and enjoy!