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If you’re looking for a delicious and unique appetizer to impress your guests, you can’t go wrong with Cajun Turkey Boudin Balls. These little savory bites pack a flavor punch that will transport you to the heart of Louisiana.
Jump to RecipeWhat is boudin, you ask? It’s a Cajun sausage traditionally made of pork, rice, and spices, often served in a casing or as a loose mixture. In this recipe, we’re using turkey instead of pork to make it a lighter and healthier. No rice is used in this recipe. The boudin mixture uses the holy trinity – green bell peppers, celery and onions – to flavor the meatballs and then is finished with a traditional dredging station before deep frying the balls to a golden and crispy exterior.
I used Tony Chachere’s Creole seasoning to infuse my Boudin Balls. A typical Cajun seasoning includes a blend of spices of paprika, cumin, garlic powder, onion powder, and cayenne pepper. These spices give the boudin balls a nice kick without being too spicy. They are served over a Cajun tomato sauce and drizzled with a classic Cajun remoulade – a condiment made of mayo, mustard, horseradish, and spices.
Making the boudin balls.
The Cajun Boudin Balls plated.
Cajun Boudin Balls
Using ground turkey to make this classic Cajun appetizer with my Cajun Boudin Balls. Served with a Cajun aioli.
Ingredients
- 1 Lb Ground turkey
- 1 Whole Medium yellow onion diced
- 1 Whole Green bell pepper diced
- 2 Stalks Celery diced
- 3 Tbsp Creole seasoning divided
- 1 Cup Gluten free panko breadcrumbs
- 2 Whole Eggs beaten
- 1 Cup Gluten free flour
- 1 Cup Canola oil
Instructions
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Preheat your the oil in a cast iron skillet to approximately 350°F.
Begin by heating a Tbsp of oil in a skillet and add the holy trinity and spices. Cook for 4 – 5 minutes until softened. Remove from pan and let cool.
In a large bowl, mix together the ground turkey, the vegetables and spices until well combined.
Using your hands, form the mixture into small balls about the size of a golf ball.
Next, work the boudin balls through your dredging station – flour, egg mixture and breadcrumbs. I added some of the Cajun mixture to each of these items so the spice would be mixed throughout the ingredients.
Carefully drop the boudin balls into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy.
Remove the boudin balls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the boudin balls hot on top of a Cajun tomato sauce and topped with a remoulade aoili.
Enjoy!
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