Boudin Balls

Steps

1. In a skillet over medium-high heat, cook 1 pound pork sausage, then add the diced 1 green bell pepper, ¼ yellow onion, and 1 celery rib,. Cook until the sausage is fully cooked. Remove from heat.

2. Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.

3. Mix 1 cup cooked rice and 1 tablespoon Cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½-2 inch balls.

4. Set up a dredging station. Whisk 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon paprika together in a shallow dish. Beat the 2 large eggs in a second shallow dish. Pour the 1 cup panko breadcrumbs into the third dish.

5. Working a couple of balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.

6. Heat enough Oil for frying to submerge the balls. Heat the oil over medium-high heat to reach 350 degrees Fahrenheit. Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.

7. Place the cooked balls on paper towels to absorb any excess oil. Let them cool for a few minutes, then enjoy with your favorite dipping sauce.