Cajun Boudin Balls

Step 1

Place the ground pork in a large mixing bowl and break it apart with your hands into tiny crumbles smaller than a grain of rice, about the size of sesame seeds, so it will blend smoothly into the boudin.

Step 2

Place the diced onion, celery, and minced garlic on a cutting board, then gather them into the bowl with the pork so the aromatic vegetables are ready to add.

Step 3

Measure 1.5 cups of cooked white rice and pour it into the bowl with the pork, adding the cooked rice at room temperature so it does not clump together.

Step 4

Sprinkle 2 teaspoons of Cajun seasoning blend into the bowl, then stir the entire mixture with a wooden spoon in one direction for 2 minutes until the color is uniformly reddish-brown throughout.

Step 5

Pour 0.25 cup of whole milk into the bowl while continuing to stir until the mixture looks like thick, cohesive stuffing with no dry spots, about 1 minute.

Step 6

Refrigerate the mixture in the bowl for 15 minutes so it becomes firm enough to shape into balls without falling apart when you touch it.

Step 7

Pour 0.5 cup of all-purpose flour into a shallow bowl and place it on your work surface next to the chilled pork mixture.

Step 8

Scoop a portion of the pork mixture about the size of a golf ball, pinch it off, and roll it between your palms in tight circles for 10 seconds until it forms a smooth, compact ball.

Step 9

Drop the ball into the flour bowl and roll it on all sides, lifting and turning until the entire surface is coated with a thin, even white layer, about 15 seconds.

Step 10

Place the coated ball on a plate and repeat steps 8 and 9 with the remaining mixture until you have 12 to 16 boudin balls on the plate.

Step 11

Pour 3 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 3 to 4 minutes.

Step 12

Carefully place 4 to 5 boudin balls into the hot oil using a slotted spoon, making sure they are not crowded so they fry evenly without sticking together.

Step 13

Let the balls fry without touching them for 2 minutes until the bottom surface turns deep golden brown the color of caramel, then use a slotted spoon to flip each one over.

Step 14

Fry the balls for another 2 minutes on the second side until they are golden brown all over, then use the slotted spoon to lift them out and place them on a paper towel to drain.

Step 15

Repeat steps 12 through 14 with the remaining boudin balls in batches of 4 to 5, allowing 1 minute between batches for the oil to return to shimmer.

Step 16

Combine 0.5 cup of mayonnaise, 1 tablespoon of Creole mustard, 1 teaspoon of lemon juice, and 0.5 teaspoon of hot sauce in a small bowl and stir until the color is uniform deep tan, about 30 seconds.

Step 17

Arrange the warm boudin balls on a serving plate and place the remoulade dip in a small bowl in the center, so each guest can dip the balls as they eat.