Crispy on the outside, savory and flavorful on the inside—these Cajun boudin balls are a Louisiana classic. Our Mississippi Spice Company Cajun Blend brings bold, authentic flavor to every bite, pairing perfectly with pork, rice, and herbs. Served hot with remoulade sauce, they’re the ultimate party appetizer or game-day snack.
Ingredients
For the Filling
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3 lbs uncooked pork (Boston butt), cubed
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1 lb pork fat
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1½ lbs chicken livers
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8 stalks celery, cut into ½-inch pieces
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1 head garlic, chopped
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2 large onions, cut into 1-inch pieces
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2 large bell peppers, cut into 1-inch pieces
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4 jalapeños, finely chopped
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8 green onions, chopped
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1 cup fresh parsley, chopped
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3 Tbsp kosher salt
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3 Tbsp coarse black pepper
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3 Tbsp dried thyme
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3 Tbsp dried oregano
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3 Tbsp paprika
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1½ Tbsp cayenne pepper
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2 Tbsp Mississippi Spice Company Cajun Blend
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5 cups cooked white rice
For Breading & Frying
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2 cups all-purpose flour
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12 eggs, beaten
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4 cups panko breadcrumbs
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1 gallon frying oil
Instructions
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Cook the pork base: Place pork, pork fat, celery, onions, garlic, bell peppers, and salt into a large pot. Cover with 2 inches of water, bring to a boil, then reduce to a simmer for 1 hour.
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Add chicken livers: Stir in chicken livers and continue simmering 45 minutes, or until pork is tender.
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Cool the rice and meat: Spread cooked rice on a baking sheet and refrigerate or freeze briefly to cool. Strain the meat mixture, reserving 1 cup broth. Spread meat and vegetables on a sheet pan and chill 30 minutes.
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Grind and mix: Finely dice meat and vegetables in a food processor or grinder. Combine with rice, parsley, green onions, seasonings, and Mississippi Spice Company Cajun Blend. If mixture is too dry to roll, add reserved broth until sticky.
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Form the balls: Roll mixture into golf ball–sized balls. Dredge lightly in flour, coat in beaten eggs, then roll in breadcrumbs until fully coated. Place on a sheet pan and refrigerate until ready to fry.
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Fry to perfection: Heat oil to 325°F. Fry balls in small batches until golden brown. Transfer to a wire rack to drain.
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Season and serve: While still hot, sprinkle lightly with more Cajun Blend. Serve warm with remoulade sauce.
Pro Tips
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Make ahead: Form and bread boudin balls in advance, then refrigerate overnight. Fry just before serving.
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Extra flavor: Try adding smoked pork or tasso for a deeper, smoky note.
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Serving idea: These pair perfectly with coleslaw, pickles, or as part of a Cajun appetizer platter.