Cajun and Creole Recipes

Beef Boudin Boulettes

Beef Boudin Boulettes recipe

Yield: 8 servings

Ingredients

Boulettes

  • 4 ounces beef liver, cubed
  • 1 teaspoon canola oil
  • 1/2 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced celery
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 8 ounces finely shredded beef
  • 1 cup cooked rice, cooled
  • 1 tablespoon Creole seasoning, + more for garnishing
  • 1/4 cup beef broth
  • 1/4 cup sliced green onion
  • 3 eggs, beaten, divided
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 cups Panko bread crumbs

Garnish

  • Jalapeño pepper jelly (optional)

Instructions

  1. Heat oil in large nonstick skillet over medium heat until hot. Add beef liver; cook for 2 to 3 minutes until brown.
  2. Add onion, bell pepper, celery, garlic and salt; cook for 7 to 8 minutes until vegetables are soft.
  3. Remove skillet from heat and stir in shredded beef, rice, Creole Seasoning, broth and green onion, mix to combine. Set skillet aside to cool.
  4. Add 2 beaten eggs; mix to combine.
  5. Shape beef mixture into 24 (1 inch) Boulettes (meatballs). Combine remaining egg and milk in shallow dish. Place flour in second shallow dish. Place bread crumbs in third shallow dish. Dip each Boulette into flour, then into milk mixture, then into bread crumbs to coat all sides.
  6. Heat counter top fryer to 350 degrees F per manufacturing instructions. Fry Boulettes for 5 to 6 minutes until golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding fryer.
  7. Sprinkle Boulettes with additional Creole Seasoning immediately after removing from oil.
  8. Serve Boulettes with pepper jelly, as desired.

Nutrition

Per serving: 287 Calories; 6.7g Total Fat; 2.1g Saturated Fat; 0.9g Polyunsaturated Fat; 2.2g Monounsaturated Fat; 0.1g Trans Fat; 150mg Cholesterol; 997mg Sodium; 263mg Potassium; 36g Total carbohydrate; 19g Protein; 3.1mg Iron; 5.8mg Niacin; 0.4mg Vitamin B6; 146.2mg Choline; 10.8mcg Vitamin B12; 2.9mg Zinc; 25.6mcg Selenium; 0.7g Fiber

Attribution

Recipe and photo used with permission from: Texas Beef Council



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