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!