Preparation

• 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.