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Cajun Comfort
Cajun Boudin Balls
Cajun boudin balls baked until crisp — boudin sausage rolled in seasoned crumbs for a Louisiana appetizer.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Oven
METHOD
Why It Works
Chilling the boudin first helps the balls hold their shape. Baking on a hot pan crisps the crumb coating without deep-frying.
Ingredients
Protein
• 1 lb boudin, casing removed
Breading
• ½cup all-purpose flour
• 2 large eggs, beaten
• 1 ½cups panko breadcrumbs
• 1 teaspoon Cajun seasoning
Sauce
• 1 tablespoon olive oil
Topping
• remoulade or creole mustard, for serving
How to Make It
1
Chill the boudin 15 minutes, then roll into 1-inch balls.
2
Heat the oven to 425°F and brush a sheet pan with the olive oil.
3
Place flour, beaten eggs, and panko mixed with Cajun seasoning in three shallow dishes.
4
Roll each ball in flour, then egg, then panko.
5
Arrange on the sheet pan and bake 18 to 20 minutes until golden and crisp.
6
Serve with remoulade or creole mustard.
How to Make It
1
Chill the boudin 15 minutes, then roll into 1-inch balls.
2
Heat the oven to 425°F and brush a sheet pan with the olive oil.
3
Place flour, beaten eggs, and panko mixed with Cajun seasoning in three shallow dishes.
4
Roll each ball in flour, then egg, then panko.
5
Arrange on the sheet pan and bake 18 to 20 minutes until golden and crisp.
6
Serve with remoulade or creole mustard.
Ingredients
Protein
• 1 lb boudin, casing removed
Breading
• ½cup all-purpose flour
• 2 large eggs, beaten
• 1 ½cups panko breadcrumbs
• 1 teaspoon Cajun seasoning
Sauce
• 1 tablespoon olive oil
Topping
• remoulade or creole mustard, for serving
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in the oven or air fryer at 375°F to re-crisp.
Swaps
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
Avo's Tip
Chill the boudin before shaping — cold filling rolls into tidy balls that hold together.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Where do I get boudin?
Louisiana groceries and many Southern meat counters carry it; specialty shops ship it too.
Can I fry them instead?
Yes. Fry in 350°F oil 2 to 3 minutes until golden.
What dip goes best?
Cajun remoulade, creole mustard, or a spicy mayo.
Quick Fixes
Balls falling apart: chill the boudin before rolling.
Coating pale: spritz with oil before baking.
Want them crispier: finish under the broiler 1 to 2 minutes.
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