Crispy Fried Boudin Balls - Cajun-Style Pork & Rice Sausage Recipe
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- Опубликовано: 4 янв 2015
- Learn how to make a Crispy Fried Boudin Balls Recipe! Visit foodwishes.blogspot.com/2015/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy learning how to make crispy, fried Boudin Balls!
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Check out the recipe: www.allrecipes.com/Recipe/240805/Boudin-Balls/
Hi, why are my boudin balls still cold in the middle?
Awesome Chef John!! I just made boudin balls for the holidays, so I'm excited to see your rendition. My family is Creole and I have grown up eating homemade boudin. I would recommend a couple changes to kick up the flavor:
1. Use pork liver rather than beef or chicken. It makes a fairly significant difference flavor-wise.
2. Paprika, thyme, and bay leaf should also be added to your seasoning blend when poaching the meat.
3. Saute your chopped green onions and parsley in butter before adding to the rice/meat. No one said this is low calorie or low fat!
4. Use buttermilk and eggs for the liquid component of the breading.
5. Use cornbread crumbs rather than bread crumbs (I just make a couple packages of Jiffy mix according to the directions, and pulse in the food processor to make the crumbs). The buttermilk and cornbread crumbs will give a slight "hush puppy" taste and texture that is amazing!
6. I freeze the breaded balls on a plate (prevents ice crystals from forming and making the crust soggy) then put them in a ziploc bag. Golf ball sized boudin balls will defrost in about 45 minutes at room temperature, then you can fry them. So make a big batch and freeze a bunch for later.
Ohhh and don't try to bake boudin balls, they must be fried or you will miss out on the best thing you've ever eaten!
Plus, as a Creole I've been making generational boudain with shrimp, crawfish, alligator meat or combos blue crab as a seafood with shrimp stock/chicken and the crudite'. A dirty rice mixture and cornmeal and flour blend is my preferred. Add some cheese please and you'll never leave this off your serving table at holiday. Bon appetit!
"After the ballin', and possibly shot callin'." This guy is my new favorite internet chef!
LMFAO 😂
😂😂😂
"After the ballin' and possibly shot callin" This is why Chef John is the best.
Omg the first time I ever had boudain was when I visited Lake Charles Louisiana and we stopped at a meat market in Lafayette in the way home from the airport. This northerner had never had this delicacy but this place sold all kinds of fresh cooked boudain and crackling. This is a lot of work but worth it. Maybe one day I will try it. Thanks for sharing.
Made these last night and my husband told me these are the best thing EVER! Having it again tonight and I'm sure it will be on the menu often!
Chef Jon you are so classy. You are an inspiration to us all. I love how your videos have evolved over the years.
These are amazing. I have made these several times and wow each time. So good.
Thanks Chef! They were awesome! Gotta let it sit in fridge. Night and day, the longer they marinate in the seasoning the better. made one batch last night and they were good, but this morning simply amazing!
I like this guy videos, he's intelligent funny and has a great sense of humor.
I used to watch ur videos on a daily basis. So glad I found ur page again! Can't wait to make these for New Years!!!
Thank you so much you read my mind! I've been craving boudin for months and can't find any here in Southern California. Now I can make some at home! Thank u!
These are so good even cold I love them thanks for shsring Chef John
finaly , one recipe where i have and can get every thing from list. thank you chef John
We serve some amazing boudin balls at the restaurant where I work. We put a little glob of cream cheese with green onion inside and serve it with a red pepper jelly sauce. Amazing stuff.
OMG, You brought back great memories of my vacation in Louisiana, Yum-O. Thank you!
I am going to be SUPER hawkward. I Love you. Your videos are great and your sense of humor is fantastic. I've barely scratched the surface of all the videos you've posted. Keep going.
Thank you!! You are seriously pulling ranks with your cooking game!
What I love about you is that there is NO culture you won’t venture to!! AND you maintain respect for the culture!!💪🏽
OMG my mouth is watering and tummy literally rumbling while watching this. Ugh so goood.
that crunch! 😋👌
I don't always watch videos all the way through, but I always watch Chef John videos to "ENjoy!".
Yum ! I am going to have to try this recipe .
Thank you for posting !
Lol you say boudin so funny. In Louisiana, we pronounce it like you said bou-damn in the beginning, but with an n at the end. That's the easiest way I can think to explain it. Love your videos!
I used this recipe and it was perfect!! Thanks
You inspire me every day, man. Thanks for the excellent vids! :)
Chef John...you are THE man!
You did a real good Job on this Video and Recipe!
This looks so good! Thanks for sharing
Oh man -- I love boudin, so now I HAVE to make these. Amaze balls, indeed!
I love it. From a true cajun, strictly spectacular!
Also I'm so glad to hear you say that boudin balls are one of the best tasting things ever. They really are! Not sure if this place is still open or has the same cooks, but Mr. Bills in Lake Charles has the best boudin balls I've ever had. They look similar to yours, very light crust and good meat/rice ratio inside. A sadly common issue with boudin balls here are really thick crusts (not that it deters me from gobbling them up lol). Mr. Bills also has these orgasmic stuffed shrimp you should try. It's a really simple looking diner but some seriously good food. Hell, I've had better Cajun food in Lake Charles than 'Cajun country' itself >.>
This looks very good. I will be making this some day.
The final product looks very similar to a 'bitterbal'. A fried snack we eat in the Netherlands. The difference is that these have rice in them and the dutch bitterbal is roux based.
Chef John once again good job and keep the superb work!!!
Pro tip (I've done thise twice): I don't think you have to let it sit in the frig at first, the flavors are gonna 'absorb' very well after hours of simmering and sitting in the fridge. I barely undercooked the rice and poored all the liquid in before mixing and chilling. It was delicious, thanks John for the idea.
My big brother has a party he calls Fried Food Fest every spring which began years ago as an excuse for a party and a way to test out a deep fat fryer someone had given him as a gift(we're from the south, lol). Anyway, in the past my contribution to the fete has always been dessert empanadas but I've been dying to try something different. I think these may be a worthy contender. Thanks Chef John!
I made this recipe and used Panko bread crumbs for the outside and it was the bomb! So delicious!
Now THIS looks SOooo good!!
I'm from Louisiana & i must say u did an excellent job :-)
I love this recipe, got to try this soon.
You know I'm poor and have inadequate kitchen utensils for most of these recipes, so I've never actually made any of them... yet I continue to watch video after video over all these months. God damn I love food wishes.
looks delicious, thanks Chef J
OMG! These look so good. Great with New Orleans dinner menu.
OMG! Definitely going to try! Yum!
Wow, this looks really good!
I love this recipe.
I love how u explain thing so cool love
Made them and omg,delicious! Thank you! Still looking for egg foo young
Looks so good!
As a South Louisiana native, I approve your balls Chef John!
This Louisianian approves of this recipe!! I mean, sadly I haven't made my own boudin balls before (they're available at almost every GAS STATION here, let alone restaurants) but I will definitely try now.
And yes, most of our "meat in water/stock" recipes will get that weird bubbling fat on top. Doesn't even bother me xD
Looks soooooo good.
Had some extra filling for burritos and this inspired me to just bread and fry them up. So good!
Making these along with your Duck and Andouille Gumbo and Shrimp Grits for my Mardi Gras Brunch - thanks Chef John!
Loved this demonstration and your channel ❤ 👏
Never thought i would hear chef John say Amazeballs
Very nice style. Great video production values. All in all. Bravo!! Keep going. Thanks.
Chef John you make cooking fun! Following your recipes are always fun and easy to follow. Thank you! From your "chopa chopa! Tapa tapa!" #1fan
I love this recipe 😊
There were so many times those ingredients just turned ugly... But then it all turns into the must fake looking, perfect balls. What a recipe. My brains and eyeballs need a rest after this one, chef john. Wowwie.
You are a crazy one. Love your recipes.
Anytime I'm driving down I 10 between Houston and new Orleans I always get boudin balls at the convenience stores along the route. Fried boudin balls are a perfect driving finger food .
You are fabulous, you make my day
Perfection achieved with this recipe!
Wow! Looks great!!
Hi John,
I don't comment much but I can say that your vids have taught me a fantastic number of things, the best way to cut up veggies & how to make the perfect boiled egg just for some quick examples. I have made rice as a side dish and as an ingredient in other dishes so I can be a little dumb when it comes to what rice can and cannot do in cooking. Can I ask, could I add the stock to the rice before adding the rice to the ball mixture? I would imagine that the rice would swell up, but must I mix the stock into the combined meat mix/rice or can I just add it to the cooked rice before combining it with the other ingredients? I was curious. THanks man!
Hello! Love the recipe. I wanted to know if you will be doing a video on the sauce that you dipped the Boudin Balls in?
Love the balls !!
Another thing I like to do with boudin is to stuff a pork loin then wrap it in bacon. Another must try chef John!
I love pretty much all your recipes and you throw in humor! Haha this recipe is great for a gatherings especially since you can prep ahead of time. Do you plan on more recipes that can serve for parties ? Not all fried or need to be fresh of the oven to serve... for example cookies you can prep and bake ahead of time as well as serve later. I find main course recipes hard to serve for parties. Just a thought... Thanks Chef John for all your recipes!
I have to give this a try!
Love them!
Trinity is celery, onions, and peppers. *Holy* trinity is celery, onions, peppers, and garlic. :-)
That's some *FINE* looking Boudin, and a great recipe. It's going right on my "must do" list.
The English word "trinity" is derived from Latin trinitas, meaning "the number three, a triad". This abstract noun is formed from the adjective trinus (three each, threefold, triple), as the word unitas is the abstract noun formed from unus (one).
The corresponding word in Greek is Τριάς, meaning "a set of three" or "the number three".
No. Just No. You can't have 4 things in a trinity.
Olga Minator
Hahaaa... I took Latin in high school many decades ago. I am aware.
Stephen Mulkey
And that's why it's not called a trinity. In Cajun speak, the holy trinity has a fourth thing in it, as differentiated from a regular trinity. It's speshul. Ask a Cajun.
I was born at Charity Hospital in New Orleans. I have lived here my whole life. I am 4th generation Cajun. I don't know anyone who calls it that. The Holy Trinity is Celery Onions and Green Bell Pepper. Garlic goes in EVERYTHING.
Chef,love your channel
I chase down boudin every time I'm in New Orleans yet NEVER thought to make it myself. Gonna try it.
After ballin' and possibly shot callin'....lol you're the best
Every video makes me chuckle a few time, but this one I was literally full on laughing out loud at the jokes! 👌
I thought you were making arancini or supplì! =) Anyway those look great chef John!
Actually hadn't seen this video of yours. The "ballin' and shot callin'" joke was so appropriate. I know it's a boudin is from louisiana, but out in Beaumont, TX we used to bang lil troy all the time and eat boudin. Lovely video as always Chef.
Really nice recipe and enjoyable presentation.
Cajun cabbage roll... kinda. John, you come up with awesome dishes.
This totally does look amazeballs :D I can't wait to make this. Although slightly changed recipe hehe i hope it fries ok without the egg :O
I always watch your videos because of your entertaining effect but never for the recipes themselves. I've never tried a single one. Don't like them but I like you as an entertainer :-) Keep it up :-)
love the word diddint and this recipe.
You don’t pronounce the “n” at the end of boudin. But I think I’ve fallen in love with this channel all over again. ❤️❤️❤️
Huge fan chef john you have a grrat sense of humor, so i get to watch cooking and comedy at the same time. I have watched many of your videos i love them all but i cant find that aioli recipe any chance you'll be making it soon please ???
Thanks Chef for another fantastic recipe. Can you please tell me what kind of cooking oils do you use when deep frying savory such as this recipe. Liquid oil or solid? I also have hi-ratio shortening if that is what you use. Would love to learn how you get that perfect deep fry.
Good Lord, those are some beautiful balls.
I thought this recipe would be a Dutch Bitterball variation.... But this is something totally different. I'm going to try this soon!
1:14
I like the way he casually says this
I can't be the only one who replayed from 6:12 and laughed at his unintentional mmm! Too adorable.
I'm doing this!!! I love boudin!
wow, very artistic.
Food Wishes Hello there Chef John! Recipe looks bloody delicious as always :P I have a question though. When mixing the meat, liquor and rice, could I use my hands (or maybe a masher) to mush it up a bit more before chilling? I'm terrified of them breaking up when frying :/
That was awesome!!!
Outstanding
I'm going to try this
Hi, thanks for the recipe Chef John. I got a question, how do we store it? Can we freeze it after we breaded the balls?
They look really good! TFS! :)
Thank you for this recipe. I haven’t tried it yet, but I have one question. Why not use the reserve liquid to make the rice.
Wow, almost 1 million subs, Congratulations early!