Cajun Pork Boulettes with Spicy Dip are an amazing appetizer. They are perfect for your Mardi Gras celebrations and are easy to put together, albeit a bit time-consuming. The Cajun Pork Boulettes can be made ahead of time and freeze beautifully. What more could you ask? Laissez les Bon Temps Rouler!
I’ve been making the Cajun Pork Boulettes for years and just got around to blogging about them. I got the recipe some time back from watching Emeril make them.
Boulette, pronounced “boo-let”, is French for ball. In Louisiana, Boulettes are generally made with fish, crawfish, or shrimp. However, I greatly prefer this non-seafood version.
Ingredients for Cajun Pork Boulettes
I used the following ingredients for these awesome Cajun Pork Boulettes: Ground pork, Cajun seasoning, onions, bell peppers, garlic, unsalted butter, all-purpose flour, water, salt, cayenne pepper, cooked rice, green onions, breadcrumbs, egg, milk, and peanut oil for frying. For the Cajun seasoning, I used Emeril’s Essence.
Making the Cajun Pork Boulettes
Making the Cajun Pork BoulettesI started by browning the ground pork with Cajun seasoning in a large skillet over medium-high heat until the pork was browned. This took about 5 minutes.
When the pork was browned, I drained it on paper towels. Then, I returned the pork to the skillet and added the onions and bell peppers. I cooked the mixture over medium heat until the onions and bell peppers started to soften. This took about 5 minutes. Next, I added the garlic, and continued cooking the mixture for another 30 seconds or so, until the garlic was fragrant. I removed the skillet from the heat and set it aside.
Now was the time to make the roux. I started by melting the butter in a medium saucepan over medium heat. Then, I stirred in the flour. I cooked the roux over medium heat stirring constantly until it was a dark brown color. This took about 5 minutes.
When the roux was ready, I added the pork mixture to it. I stirred to combine everything and cooked it for about a minute. Next, I added the water, salt, and cayenne pepper. I brought the mixture to a boil. Then, I lowered the heat to medium-low and simmered it until it had thickened. This took about 20 minutes.
Once the pork mixture had thickened, I added the rice, green onions, and breadcrumbs. I stirred everything together. After cooking the mixture for another minute or so, I removed the pan from the heat and allowed the mixture to cool enough so that I could handle it.
Making the Spicy Dip
Making the Spicy DipWhile the pork mixture was cooling, I made the spicy dip. The ingredients included mayonnaise, green onions, shallots, Creole mustard, garlic, fresh lemon juice, and hot sauce.
When I had all of the ingredients together for the Spicy Dip, I combined them. Then, I transferred the Dip to a covered container and put it in the refrigerator. That’s it!
Finishing the Cajun Pork Boulettes
Finishing the Cajun Pork Boulettes
Once the pork mixture had cooled enough for me to handle it, I formed it into 1 1/2-inch balls. For the breading, I mixed together the flour and some Cajun seasoning. Then, I combined the egg and milk. Finally, I mixed together the breadcrumbs and Cajun seasoning.
Next, I coated the Pork Boulettes in the seasoned flour. Then, I dipped them in the egg mixture, and coated them in the breadcrumbs.
I fried the Cajun Pork Boulettes in batches in oil that I had heated to 360° F. After 2 to 3 minutes, the Pork Boulettes were golden brown.
I drained the Cajun Pork Boulettes on paper towels and let them cool for about 10 minutes before serving them with the Spicy Dip.
They were absolutely delicious with just the right amount of seasonings. Paired with the Spicy Dip, the Cajun Pork Boulettes were perfect for a Mardi Gras celebration. Laizzez les Bon Temps Rouler! Yum!
- 3/4 pound ground pork (See Note 1)
- 1 Tablespoon Cajun seasoning (See Note 2)
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 2 cloves minced garlic
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 1/2 cups water
- 1/2 teaspoon salt
- Pinch cayenne
- 1 cup cooked rice
- 1/4 cup chopped green onions
- 1/2 cup dried plain breadcrumbs
- 1 large egg
- 1/4 cup milk
- 5 teaspoons Cajun seasoning, divided
- 3/4 cup all-purpose flour
- 1 1/2 cups dried plain breadcrumbs
- 6 cups vegetable oil for frying
- 1 cup mayonnaise
- 2 Tablespoons minced green onions
- 1 Tablespoon minced shallots
- 1 Tablespoon Creole mustard (See Note 3)
- 1 clove garlic, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce
In a large skillet, combine the pork and 1 tablespoon of the Cajun seasoning. Cook over medium-high heat until brown, about 5 minutes. Remove from the heat and drain well on paper towels.
Return pork to skillet. Add the onions and bell peppers. Cook over medium heat until soft, about 5 minutes. Add the garlic; cook until fragrant, about 30 seconds. Remove from heat; set aside.
Melt butter in a medium saucepan over medium heat. Add 3 tablespoons of the flour. Cook, stirring constantly until a dark brown roux forms, about 5 minutes. Add the pork mixture to the roux; cook for 1 minute. Add the water, salt, and cayenne; bring to a boil. Reduce heat to medium-low; simmer stirring occasionally until thick, about 20 minutes. Add the rice, green onions, and 1/2 cup of the breadcrumbs. Cook, stirring until ingredients are well combined, about 2 minutes.
Remove from the heat and allow to cool until cool enough to handle. (See Note 4)
- Preheat the oil to 360º F.
Season 3/4 cup of flour with 2 teaspoons of the Cajun seasoning in a dish. Whisk egg and milk together in a shallow bowl. Season 1 1/2 cups of breadcrumbs with the remaining tablespoon of Cajun Seasoning in another dish.
Shape the pork mixture into 1 to 1 1/2-inch balls. Coat the pork balls first in the flour, then dip in the egg mixture, letting the excess drip off. Coat the Pork Boulettes in the seasoned breadcrumbs, turning to coat evenly.
Cook the Pork Boulettes in batches the hot oil until golden brown, about 2 to 3 minutes. Remove from the oil and drain on a paper towels. Repeat with the remaining ingredients.
Serve hot with Spicy Dip. Yield: 2 1/2 dozen. (See Notes 5 and 6)
Combine all ingredients thoroughly. Store covered in refrigerator. Yield: 1 1/4 cups.
- May also use ground chicken or diced shrimp in place of the pork.
- I used Emeril's Essence, which I always have on hand.
- If you don't have Creole mustard, you can use another hot, whole grain mustard.
- Pork mixture can be made up to this point and refrigerated until ready to form into balls.
- Leftovers may be frozen. Thaw and re-heat in 350° F in oven for 20 minutes.
- Rather than shaping Boulette mixture into balls and coating and frying, use to stuff mushrooms. Sprinkle top with Parmesan cheese, and bake at 350º F for 20 minutes, or until caps are browned and tender.
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