Have you ever just wanted to surprise a friend with a little piece of home? Well, that’s how I came up with this little party gem. Ray Freudenthal is a really amazing guy that never asks for much and didn’t want me to celebrate his birthday (it was on Thanksgiving this year), so what better way to surprise him than to do my favorite thing and cook something. I needed another dish for the Thanksgiving feast anyway. The only problem was that I had never made boudin before, so off to research the process. In researching, I found what others have used and not used, whose was spicy, whose had to much rice, and whose had what my palate knew would work with the changes I was making, thus I went to work. The smells that wafted through the house were of those creole spice blend that is so famous on New Orleans streets. Cayenne that tickles your nose with that little bit of burn, bay leaves that are so nutty and thyme with its lemon-woodsy aroma. The only smell we were missing was file’. They were a little messy to form, but I had fun trying to make each one the exact same size with that little nugget of cream cheese tightly tucked in the middle. With all the other holiday prep going on, this one was the one that I wanted to come out perfect. After frying the first one, I couldn’t wait to see how my creation came out, so I cut it in half before it was even able to cool. The cheese and steam oozed out and it had taken on that hint of red that cayenne can do to your fingers. I took that first bite and the just hummed to myself. The meat mixture had that firm but liver soft texture that is so prevalent in Cajun cuisine and the rice was that perfect texture between soft (sushi rice) and toothy (brown Jasmine rice). I then got that slight hint of spices and the cilantro that I replaced the parsley with, but then that little burn came up and grabbed the back of my throat. Ahhhh! There’s that famous Cajun burn. I decided that I had accomplished another version of my own orgasmic culinary experience and this was before I ate it with my Creole sauce, which by the way is awesome on turkey sandwiches too.
Shawna’s Cajun Ray Birthday Boudin Balls
Spicy Boudin rice sausage rolled into balls and stuffed with cream cheese, breaded in panko, deep fried and served with a creamy spicy Creole sauce.
Ingredients
Boudin:
- 1 lbs Ground Pork
- ½ lb fresh chicken liver chopped
- 1 medium onion minced
- 2 cloves garlic minced
- 2 leaves bay
- 1 Tbsp Thyme-dry or ½ bundle fresh
- 1 tsp Salt
- 2 tsp black Pepper
- 1 tsp Tony Chachere’s Creole seasoning
- ¼ cup chicken stock for Boudin
- 4 1/2 cups chicken stock total for rice but may vary per brand of rice
- 1 1/2 cups cooked shushi rice
- 1 1/2 cups Cajun Brown Jasmine Rice
- 1 cup green onions chopped
- 1/2 cup cilantro chopped
- 1 large egg
- 4 oz cream cheese approximate amount (You need enough to fit a small cube into the center of ball)
Coating for frying:
- 2 eggs beaten
- 1 tbsp milk
- 1 ½ cups panko
- ½ cup flour
- 1/8 tsp cayenne
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- Oil for frying
Creole sauce:
- ½ cup mayonnaise
- ¼ ketchup
- 2 tsp spicy brown mustard
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1 tsp Worcestershire sauce
- ¼ tsp Tony Chachere’s Creole seasoning
Instructions
Boudin:
-
Start rices cooking per package directions, but use chicken stock instead of water. Brown ground pork and drain grease. Add chopped liver, ¼ cup of chicken stock, onion, garlic, thyme, bay leaves, creole seasoning, salt, and pepper. Cook till livers are done and chicken stock has reduced. Remove bay leaves. In a large bowl, combine the meat mixture, green onions, cilantro and rice. Add a little more stock (tbsp at a timif mixture seems dry and not sticking to itself. At this point, you can stuff in casings to smoke later or add large egg to the bulk mix to make balls.
Coating to fry:
-
First, you will need 3 bowls for the coating process. In the first bowl, beat eggs and milk. In the second, mix flour, salt, pepper and garlic powder. Third, add the panko. (These three bowls may need to add more ingredients mixtures depending on how messy you are or how much you let get coated on your hands.)
To make the ball:
-
Wet your hands, scoop up about 3 tbsp of boudin in your hand and flatten it out. Place a small cube of cream cheese and fold boudin around it tight so the cheese in the center of the ball. Roll ball in flour, then in the egg mixture, then the panko and set aside on a sheet pan. Repeat until you run out of ingredients or you have made as many as you want. These can be wrapped in plastic and put in fridge for later or fried right away. I made them almost 2 days ahead.
Recipe Notes
Tip: If you wash your hands after about every other ball, they will roll easier and come out prettier.
These sound fantastic!!
of course like your web site but you need
to take a look at the spelling on several of your posts.
Several of them are rife with spelling issues and I in finding it very bothersome to tell the reality then again I’ll
surely come back again.
P.S. If you have a minute, would love your feedback on my new website re-design. You can find it by searching for “royal cbd” – no sweat if you can’t.
Keep up the good work!
I look into it. This was just in fun for my friends. Chef and financial professional. I do food and numbers.
Greate article. Keep writing such kind of information on your site.
Im really impressed by it.
Hey there, You’ve performed an incredible job.
I will definitely digg it and in my view recommend to my friends.
I am confident they’ll be benefited from this website.
Feel free to surf to my page; CBD for Sale
Thanks. It was just for fun. My financial biz took off, so I haven’t been on here for a long time. Still my dream to get it going more.
Absolutely, wonderful meal and great community spirit. I plan to share with many of my friends for next months event. Glad Bone Zeculon
Thanks so much for the blog. Really thank you! Want more. Sibyl Farris Sola
I really like and appreciate your blog article. Thanks Again. Great. Allene Hartwell Lowry
Great work! This is the kind of info that are supposed to be shared across the internet. Lorraine Jerrold Lindblad
I have read so many content about the blogger lovers except this post is truly a fastidious piece of writing, keep it up. Dyane Arni Nath
Thank you. Finally got back control of it, so I will try to post more.
I think this is among the most vital info for me. And i am glad reading your article. But want to remark on some general things, The web site style is wonderful, the articles is really nice : D. Good job, cheers Crissie Waverley Colvert
Thanks for sharing such a pleasant idea, post is good, thats why i have read it entirely Stephani Ashlin Nahum
I got what you intend,saved to bookmarks, very nice website. Lauren Reynolds Kenn Fredelia Patricio Maynord
Hey, I think your blog might be having browser compatibility
issues. When I look at your blog site in Ie, it looks fine but when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up! Other then that, terrific blog!