So enough of me complaining and on to the food. When we did our Cajun theme dinner party I made my favorite crawfish etouffee and bananas foster for dessert. I wanted some easy appetizers so along with the boudain balls I also made my crab stuffing and stuffed mushroom caps ahead of time. These boudain balls make super easy appetizers and keep crispy instead of getting all mushy and soggy.
1 (12 ounce) package boudain (I used DJ’s Boudain, spicy flavor)
1 sleeve ritz crackers
2 eggs, lightly beaten
splash of water
Remove casing from boudain and slice into 1 inch coins. You can then hand roll them into ball shapes if you like or leave as is.
I then lined a tupperware container with foil and inserted the coated boudain balls. If you like you can fry right away until golden brown or freeze then fry at a later time.