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Boudin Balls are a popular Cajun snack and appetizer that combines ground pork, chicken livers, rice, and the classic Cajun trinity with bold Cajun spices. The mixture is chilled, rolled into balls, and breaded, then deep-fried until golden and crunchy. In this recipe, we’re serving them with a creamy Cajun remoulade sauce for the most irresistibly delicious Southern finger food.
If you’ve never heard of boudin or boudin balls, you’re in the right place. If you’re a seasoned pro, feel free to skip on ahead to the recipe card so I don’t bore you 🙂
For those of you choosing to stick around, I’ve decided to start this post with a section about boudin and a separate section about boudin balls. It’s helpful to know the difference. From there I go into more detail about making this boudin ball recipe. Sound good? Let’s go!
What is Boudin?
Boudin is a traditional Louisiana sausage made from a hearty mixture of pork, liver, rice, onions, celery, bell pepper, and Cajun seasoning (quite similar to Cajun dirty rice), then typically stuffed into a casing and either steamed, grilled, or smoked. It’s deeply rooted in South Louisiana’s Cajun culture and reflects the region’s resourcefulness, where every part of the animal is used and nothing goes to waste.
In this recipe, boudin is deconstructed—the filling is made from scratch, then shaped into balls instead of being stuffed into casings. The essential flavors and textures of traditional boudin remain, but the playful format and creamy remoulade dipping sauce give it a fun and approachable twist.
What are Boudin Balls?
Boudin balls are a popular Louisiana snack and party food made by taking the filling from traditional boudin sausage and rolling it into bite-sized balls. The mixture is breaded and deep-fried until golden and crispy, creating a crunchy outside with a rich, flavorful interior.
Make a visit to South Louisiana, and you’ll find boudin balls everywhere from butcher shops and gas stations to food trucks and local restaurants- usually with a bold and creamy dipping sauce like Cajun remoulade sauce, Creole mustard, spicy mayo, or hot sauce.
About This Recipe
For this boudin ball recipe, we’re making the boudin filling from scratch. You can make boudin balls using deconstructed boudin sausage filling, but living in California, boudin is pretty hard to come by, so we’re making it homemade.
Once the filling made, it’s cooled and then shaped into balls instead of being stuffed into casings. With these boudin balls, the essential flavors and textures of traditional boudin (sausage) remain, but the presentation (bite-size balls) is definitely more fun.
Ingredient Substitutions
Jump to the recipe card below for the complete list of ingredients.
- Chicken Livers: Authentic Louisiana boudin is made with pork liver, which has a stronger, more traditional flavor. Chicken livers are milder and more approachable for people unfamiliar with organ meats. Either works, but go with pork liver for authenticity.
- Ground Pork: You can substitute ground pork with ground chicken or turkey, but expect a milder flavor. Consider increasing the Cajun seasoning and fat (like butter or a splash of oil) to keep it moist.
- Panko Breadcrumbs: Panko creates a crispy exterior, but plain or seasoned breadcrumbs, cornmeal, or even crushed saltines can be used for a more traditional or rustic coating.
- Buttermilk: If you don’t have buttermilk, combine ¼ cup milk + 1 tsp vinegar or lemon juice. Let it sit for 5 minutes before using.
- Cajun Seasoning: If using a store-bought Cajun seasoning that contains salt (and most of them do!), reduce the added salt in the recipe to prevent over-seasoning.
How to Make Boudin Balls From Scratch
This boudin balls recipe starts by cooking the meat. In a large skillet over medium heat, add the ground pork and chicken livers. Cook until the pork is browned and the livers are fully cooked through, breaking the meat up as it cooks. This will take about 10 minutes. Once cooked, remove the skillet from heat and let the mixture cool slightly.
Wipe out the skillet and set it back over medium heat. Add the butter, diced celery, green bell pepper, and onion (aka “the trinity”), and cook until they’re soft and fragrant, about 5 minutes.
Add the minced garlic, Cajun Seasoning, smoked paprika, thyme, oregano, cayenne, and a pinch of salt. Stir and let let the spices toast in the pan for about 30 seconds, just enough to release their aroma.
Transfer the cooked pork and liver mixture to a food processor. Pulse a few times until the mixture is finely chopped but not pasty. Tip: Pulse just enough to break it down. Over-processing can turn the texture mushy instead of crumbly.
Add the crumbly meat back into the skillet along with chicken broth, chopped parsley, and hot sauce. Bring everything to a gentle simmer and stir until the mixture comes together.
Add the cooked long-grain white rice to the mixture and stir until fully combined. Remove from heat and let the mixture cool slightly before refrigerating for at least 30 minutes or up to 2 hours.
Using a cookie scoop or your hands, shape the mixture into golf ball-sized portions. Pack them tightly to help them stay together. Transfer the boudin balls to the refrigerator to chill for 20-30 minutes to chill as you prepare the dredging stations.
Meanwhile, prepare thee dredging stations: In one bowl, whisk the flour, remaining teaspoon of salt, garlic powder, and onion powder together. In a second bowl whisk together the eggs, hot sauce, and buttermilk. And in a third bowl, the the breadcrumbs.
Next, heat 2-3 inches of oil in a deep-frying pan or Dutch oven until the temperatures 375 degrees Fahrenheit as measured by a digital thermometer like this Instant Read Candy Thermometer with Pot Clip. If you’re new to deep-frying, consider checking out my Guide to Deep Frying for helpful tips.
While the oil comes to temperature, roll the balls first in the flour, then in the egg mix, and finally into the breadcrumbs and set aside until ready to fry.
Carefully add 5-6 boudin balls to the hot oil at a time. Fry until golden and crispy, about 3-4 minutes, turning half through for even cooking. Transfer to a paper towel-lined plate or cooling rack before serving. Allow the oil return to temperature between batches.
Alternative Cooking Methods: Oven-Baked and Air Fryer Boudin Balls
To bake the boudin balls, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the prepared boudin balls in a single layer on the baking sheet and spray them lightly with cooking oil to help them crisp. Bake for 25 to 30 minutes, flipping them halfway through to ensure even browning. The boudin balls should be golden and crispy on the outside and hot all the way through when done.
To air fry the boudin balls, preheat your air fryer to 375°F (190°C) and lightly coat the boudin balls with oil spray. Arrange them in a single layer in the basket, working in batches if necessary to avoid overcrowding. Air fry for 10 to 12 minutes, flipping once halfway through, until they’re evenly browned and crispy. The internal temperature should reach about 165°F before serving.
Cooking Tips
- Use cold rice: Wet or freshly cooked rice will make the mixture too sticky or soggy. Use day-old rice or cool freshly cooked rice completely before mixing it in.
- Don’t over-process the meat: Pulse just enough to break it down. Over-processing can turn the texture mushy instead of crumbly.
- Chill twice: Chilling once after mixing and again after forming the balls helps them hold their shape during frying and improves breading adhesion.
- Oil temperature matters: Too low and they’ll absorb oil and become greasy; too high and they’ll brown too fast. Keep oil steady at 375°F for even frying.
Boudin Balls Recipe
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds ground pork
- 1 pound chicken livers
- 2 tablespoon butter
- 2 ribs celery, diced
- 1 green pepper, deseeded and diced
- 1 small white onion, diced
- 2 cloves garlic, finely minced
- 1 tablespoon Cajun seasoning, unsalted
- 2 teaspoon of smoked paprika powder
- 2 teaspoon salt, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper powder, optional, omit if sensitive to spicy foods
- 1 cup low-sodium chicken broth
- 2 tablespoon freshly minced parsley
- 1 tablespoon hot sauce
- 2 cups cooked white rice, day-old rice is best
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 eggs, whisked
- ¼ cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1 batch Cajun Remoulade Sauce, for dipping
Instructions
- Cook the meat: Heat the olive oil in a large skillet over medium heat. Add the ground pork and chicken livers. Cook until fully browned and cooked through, stirring occasionally.
- Cool and process the meat: Transfer the cooked meat to a bowl and let it cool slightly. Once cooled, pulse it in a food processor for 30 seconds to 1 minute, or until it reaches a fine, crumbly texture. Do not over-process. Set aside.
- Sauté the vegetables: Wipe out the skillet, then return it to the stove. Add the butter and melt over medium heat. Add the diced celery, green bell pepper, and onion. Cook for about 5 minutes, or until the vegetables are soft.
- Add aromatics and spices: Stir in the minced garlic, Cajun seasoning, paprika, 1 teaspoon of salt, thyme, oregano, and cayenne. Cook for 30 seconds, just until fragrant.
- Combine everything: Add the crumbled meat mixture back to the skillet. Stir in the chicken broth, parsley, and hot sauce. Bring to a gentle simmer, then turn off the heat.
- Stir in the rice: Fold in the cooked white rice until fully incorporated. Let the mixture cool to room temperature.
- Chill the mixture: Transfer the mixture to the refrigerator and chill for at least 30 minutes, or up to 2 hours, to firm it up.
- Form the balls: Once chilled, use a cookie scoop or your hands to form the mixture into 2-inch balls. Place the formed balls on a plate or tray.
- Chill again: Refrigerate the formed boudin balls for another 20 minutes to help them hold their shape during breading and frying.
- Prepare the breading stations: In one shallow bowl, mix the flour with the remaining teaspoon of salt, garlic powder, and onion powder. In a second bowl, whisk the eggs with the buttermilk (and a dash of hot sauce, if desired). In a third bowl, add the breadcrumbs.
- Bread the balls: Roll each chilled boudin ball in the flour mixture, then dip it in the egg wash, and finally coat it with breadcrumbs. Set the breaded balls aside.
- Heat the oil: In a deep frying pan or Dutch oven, heat about 3 inches of vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
- Fry the boudin balls: Working in batches, fry 5–6 balls at a time for about 5 minutes, turning halfway through, until golden brown and crispy. Let the oil return to temperature between batches.
- Drain and cool: Transfer the fried boudin balls to a wire cooling rack set over a baking sheet to drain excess oil.
- Serve: Serve hot with spicy Cajun remoulade sauce and a sprinkle of freshly chopped parsley, if desired.
Notes
- Make-Ahead: You can fully prepare and shape the balls, then store them for up to 24 hours. If unbreaded, cover and refrigerate the formed balls for up to 24 hours, then bread and fry when ready. If breaded, place them on a parchment-lined tray, cover loosely, and refrigerate for up to 24 hours before frying.
- Storage: Store any leftover cooked boudin balls in an airtight container in the refrigerator for up to 3–4 days. Place a paper towel underneath to absorb any excess moisture.
- Freezing (uncooked): Bread the boudin balls, then place them on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe zip-top bag or airtight container and store for up to 3 months. Fry directly from frozen (add 1–2 minutes extra cook time), or thaw overnight in the fridge for a more even fry.
- Freezing (cooked): Let the fried boudin balls cool completely. Place in a single layer on a baking sheet to freeze, then transfer to an airtight container. Reheat directly from frozen using the oven or air fryer.
- Reheating: Preheat the oven to 375°F (190°C). Place the boudin balls on a baking sheet and bake for 10–12 minutes, or until heated through and crispy again. OR, preheat an air fryer to 375°F and air fry for 6–8 minutes, turning halfway through. No need to thaw first, just spritz lightly with oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas & More Cajun-Inspired Recipes
Boudin balls are rich, savory, and satisfying, so they pair best with sides and dips that balance their bold flavor and crispy texture. Serve them hot with a tangy remoulade, spicy mustard, this sweet and creamy Mississippi comeback sauce, or even ranch dressing for dipping. They make a great appetizer for game day, parties, or as part of a Southern-style platter. For a full meal, pair them with a light green salad, coleslaw, or pickled vegetables to cut through the richness.
Love bold Southern flavors like these boudin balls? Don’t miss my 25+ Best Southern Comfort Food Recipes — it’s packed with down-home favorites like gumbo, fried okra, and sweet potato pie.
More Cajun-Inspired Recipes
- Cajun Chicken Alfredo Pasta – Creamy, spicy, and full of smoky blackened flavor.
- Shrimp Étouffée – A deeply flavorful dish of crawfish tails simmered in a buttery, seasoned sauce.
- Cajun Pastalaya – A pasta twist on jambalaya, made with smoky sausage, tender meat, and spicy tomato sauce.
- Green Gumbo Recipe – If you love Southern-style collard greens, you’re going to love this green gumbo. Think of it as a flavor-packed fusion of slow-simmered greens and traditional Cajun gumbo.
