Cajun Pork Boulettes with Spicy Dip
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!
Servings: 30 Cajun Pork Boulettes
- ¾ pound ground pork (See Note 1)
- 1 Tablespoon Cajun seasoning (See Note 2)
- ½ cup chopped onions
- ¼ cup chopped bell peppers
- 2 cloves minced garlic
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 ½ cups water
- ½ teaspoon salt
- Pinch cayenne
- 1 cup cooked rice
- ¼ cup chopped green onions
- ½ cup dried plain breadcrumbs
Breading for Pork Boulettes
- 1 large egg
- ¼ cup milk
- 5 teaspoons Cajun seasoning, divided
- ¾ cup all-purpose flour
- 1 ½ 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 ½ 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)
Breading and Cooking the Pork Boulettes
Preheat the oil to 360º F.
Season ¾ cup of flour with 2 teaspoons of the Cajun seasoning in a dish. Whisk egg and milk together in a shallow bowl. Season 1 ½ cups of breadcrumbs with the remaining tablespoon of Cajun Seasoning in another dish.
Shape the pork mixture into 1 to 1 ½-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 ½ dozen. (See Notes 5 and 6)
- 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.
Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 123mg | Potassium: 77mg | Vitamin A: 340IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 0.8mg