As we drove through Louisiana, the hubby started thinking it would be a good idea to stop for some boudin. Along I-10 there is lots of opportunity. At one stop, there was no more and the lady directed us to The Best Stop at the Scott/Cankton exit. What a recommendation that turned out to be.
As you can see the place doesn’t look like much, but inside it was teeming with people purchasing bags full of prepared or ready to cook meats. I bought enough boudin to last a lifetime and as a little treat I got some boudin balls to eat in the car. Talk about good!
At home with lots of boudin, I decided to give those balls a try without knowing where to start. Luckily, my son-in-law’s mom knows a lot about Louisiana cooking, so I sent an email asking her advice. Her reply:
“You may want to add a little flour to the mixture so the balls will hold their shape. Then lightly flour to fry. I like to add seasonings (ground bay leaves, mustard powder,etc) to the flour.”
Her advice got me off to a good start. I deviated only a bit by dipping the balls in an egg wash and then in bread crumbs after they were floured. That seemed to give them a touch more body, and, I thought, would result in the slightly crispy outside as on the ones I had sampled.
Since I use peanut oil for frying shrimp, that seemed a good way to go with the boudin balls. The oil was heated over medium high heat in my trusty old iron skillet and the balls fried to a golden brown.
All done and we couldn’t wait to sample. I don’t know whether or not they are as good as the ones that inspired me to make them, but they are pretty darned tasty and, best of all, simple to make. They will be a Thanksgiving appetizer, and the son-in-law and his mom will have to be the final judge!
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