DJ's Boudain Po' Boys

2 (16 oz) Packages of DJ's Original Boudain
4 cups unseasoned panko bread crumbs
1 tbsp - 2 tbsp TexJoy Cajun Seasoning
4 eggs4 tbsp milk
Vegetable Oil for frying (or use of an Air Fryer)
Remoulade Sauce
Shredded Lettuce
Sliced Tomatoes
Optional: Pickle spears, fries, or cajun chips.

Directions Boudain Balls:

  1. Make egg wash by whisking together eggs and milk. Set aside.
  2. Combine Panko breadcrumbs and TexJoy Cajun Seasoning. Set aside.
  3. Remove casing on boudain links and cut links into fourths.
  4. Roll each fourth into a ball, dip into egg wash, then coat with Panko breadcrumbs. Set aside on a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.
  5. Preheat vegetable oil in a deep pot (no more than half full) to 350°F.
  6. In batches, gently drop boudain balls into hot oil and cook until golden brown. Remove from oil with a slotted spoon and drain on paper towels.

Directions Toast Bread:

  1. Cut poboy bread in half lengthwise.
  2. Spread melted butter onto the inside of the bread.
  3. Add butter to hot griddle. Let melt.
  4. Place bread inside down. Cook until desired level of toastiness.
  5. Flip. Cook until desired level of toastiness.

Directions Boudain Po' Boy:

  1. Add a generous layer of Remoulade sauce to the bottom bread.
  2. Add a layer of mayo to the top bread.
  3. Add lettuce, tomatoes, and 4 boudain balls.
  4. Place top bun on top, pressing down slightly to hold the poboy together.
  5. Serve with a pickle spear, and fries or cajun chips.

Yield: 4 full-sized Po' Boys or 8 half-sized Po' Boys.
Note: 2 links = 8 boudain balls = 2 Full-Sized Po' Boys

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