We never met a boudin ball we didn’t like. But we sure are fond of this version, made with Zatarain’s Dirty Rice Mix. These popular New Orleans bites are warm and savory on the inside, crispy on the outside and craveable all around. Serve ‘em up with sweet-hot Jazzy Creole Mustard Dipping Sauce. One taste and you’ll understand what the Louisiana love affair with the boudin ball is all about.
Recipe created by Dudley Passman, a lifetime resident of New Orleans and Zatarain’s employee.
For the Dipping Sauce, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
For the Boudin Balls, prepare Rice Mix as directed on package using bulk pork sausage instead of ground beef. Cool rice mixture in refrigerator.
Beat 2 of the eggs in large bowl. Add cooled rice mixture, Cheddar cheese, bread crumbs, Parmesan cheese and parsley flakes; mix well. Shape rice mixture into 1-inch balls.
Place Breading Mix in medium bowl. Beat remaining 3 eggs and water in another medium bowl. Dip rice balls in egg mixture, then coat in Breading Mix.
Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat to 350°F on medium heat. Add rice balls in batches into hot oil. Fry until golden brown, about 30 seconds. Drain on paper towels. Serve boudin balls with Jazzy Creole Mustard Dipping Sauce.