Now, let me tell y’all, these Seafood Boudin Balls are somethin’ else! Down in Cajun country, folks just love their boudin. And seafood? Oh, you bet they mix it right in! We ain’t usin’ no fancy sausage casings here – nah, we’re makin’ easy-to-eat boudin balls that are crispy on the outside, tender on the inside, and just burstin’ with flavor.
First things first, y’all gonna need some seafood. A good mix is crawfish and shrimp. If you ain’t got crawfish, you can try all shrimp, but crawfish gives it that real Cajun kick. Don’t go frettin’ if you don’t got no fancy ingredients either – just a little cream, a pinch of salt, cayenne for a good bit of spice, and some pepper. Those spices right there? They’re what makes this snack tasty.
Seafood Boudin Balls Recipe
Now I’m gonna walk y’all through this easy recipe. Just follow along – it’s a simple process!
Ingredients:
- 1/2 lb crawfish tails, peeled
- 1/2 lb shrimp, peeled and chopped
- 1/2 cup shallots, finely chopped
- 1/4 cup heavy cream
- 1 tbsp brandy (optional – just adds a little punch)
- Salt to taste
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup cooked rice
- 1/4 cup fresh parsley, chopped
- 1 cup breadcrumbs
- Oil for frying
Instructions:
- Prep your seafood mix. Throw the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and black pepper in a food processor. Just pulse it a few times – you don’t want it too mushy. We just wanna blend the flavors up a bit.
- After that, move everything to a big ol’ bowl and add your cooked rice and chopped parsley. Stir it all together real good – you want that rice to be mixed evenly so every bite has flavor.
- Form the balls. Take a spoonful of the mix and roll it into a ball about the size of a golf ball. Keep goin’ till all your mixture’s used up. Should make about 10 of ’em.
- Coat each ball in breadcrumbs. Roll those balls in breadcrumbs, so they get that nice crunchy outside when we fry ‘em up.
- Heat your oil in a big ol’ pot. Once it’s hot enough – say around 350°F – gently drop those boudin balls in. Fry ‘em up in batches till they’re golden and crispy, about 3-4 minutes per batch.
And there you go, y’all – Seafood Boudin Balls that’ll have everyone comin’ back for seconds! Crispy on the outside, soft and packed with flavor on the inside, just like a good Cajun snack oughta be. Serve ’em up with some spicy dipping sauce or even a bit of hot sauce on the side.
Tips for Making the Best Boudin Balls
- Be careful with the heat when frying. Keep it at a steady 350°F – too hot, and you’ll burn the outside while the inside stays mushy.
- If you don’t got crawfish, shrimp alone works just fine. Just make sure it’s chopped up nice and small.
- Don’t skip the rice! Rice is a big part of Cajun boudin and makes these balls soft but filling.
- If you’re feelin’ fancy, add a pinch of smoked paprika for a bit of extra flavor – but it’s optional.
And that’s all there is to it, y’all. This recipe ain’t hard, but it’s packed with flavor. Perfect for a weekend snack or to impress folks at a potluck. These Seafood Boudin Balls might not be fancy, but they’re guaranteed to make folks happy – and that’s what Cajun cookin’ is all about!
Enjoy!
Tags：[Seafood Boudin Balls, Cajun Snack, Fried Boudin, Crawfish Recipe, Shrimp Recipe, Boudin Balls Recipe]
