Tuesday, December 15, 2009

Boudain Balls

Oh my goodness it's been a while since I posted! Have you ever felt like your superwoman (or man) sometimes taking on more things then you can handle? That's the boat I'm in right now. First was Thanksgiving then 2 days later I hosted a dinner party then there was the gingerbread dog house charity event 3 days later then 3 days after that we attended a BBQ cookoff now here I am typing up a blog so you guys don't think I left you forever. :) I had hoped to get this up over the weekend, but we had one party Friday night and 2 Saturday so finally today I'm able to function after spending all day yesterday switching our cable company.

So enough of me complaining and on to the food. When we did our Cajun theme dinner party I made my favorite crawfish etouffee and bananas foster for dessert. I wanted some easy appetizers so along with the boudain balls I also made my crab stuffing and stuffed mushroom caps ahead of time. These boudain balls make super easy appetizers and keep crispy instead of getting all mushy and soggy.

Boudain Balls

1 (12 ounce) package boudain (I used DJ's Boudain, spicy flavor)
1 sleeve ritz crackers
2 eggs, lightly beaten
splash of water

Remove casing from boudain and slice into 1 inch coins. You can then hand roll them into ball shapes if you like or leave as is.

In a food processor, process crackers until desired consistency.


Lightly mix eggs and water. Coat boudain in egg wash then crackers. Repeat process for a second coating.


I then lined a tupperware container with foil and inserted the coated boudain balls. If you like you can fry right away until golden brown or freeze then fry at a later time.

4 comments:

  1. They look good. That's a lot of cookin and a lot of work!

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  2. I love the way these sound and I need some new appetizers. I've bookmarked this to make when I have some time. Thanks, Allie.

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  3. Wow I am trying to figure out how anyone could call that alot of cooking and work....sounds awesome to me!!!!!

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  4. Try mixing some shredded cheese when you roll the boudain into balls.

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