Ingredients:
Red Beans and Rice Boudin Balls:
- 1 pound ground pork
- 1 cup chopped seasoning blend (onions, celery, and green bell peppers)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/4 cup water
- 1/2 pound smoked pork sausage, diced
- 3 cups cooked rice, cold
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onion tops
- 1 1/2 cups cooked Camellia Brand Red Kidney Beans
- 2 eggs
- 3 cups corn flour
- 6 cups vegetable oil for frying
Dipping Sauce:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Directions:
- In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
- In a separate skillet, brown smoked sausage. Set aside.
- In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked red beans. Refrigerate to cool completely.
- Use a portion scoop to form 1-inch balls.
- Whisk eggs in a small bowl. Place corn flour in a separate bowl.
- Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
- Place balls in refrigerator for 30 minutes or until firm.
- Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
- Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.