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.
The Recipe
Cajun Boudin Balls
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
- 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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