Recipe courtesy of Rusty Hamlin
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Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow
1 hr 45 min
1 hr 45 min
3 servings
1 hr 45 min
1 hr 45 min
3 servings


Collard Green Chowchow:
Andouille Grits:
Crawfish Boudin Balls:


For the collard green chowchow: Combine the collard greens, cabbage, green tomatoes, red onions, bell peppers, mustard seed and turmeric in a nonreactive heatproof bowl. Bring the vinegar and sugar to a boil, then pour over the vegetables. Marinate for at least 1 hour.

For the andouille grits: Render the andouille in a skillet over medium heat for 6 to 8 minutes. Add the stock, milk and cream, and bring to boil. Season with salt and pepper. Add the grits and cook, stirring frequently, for 30 to 40 minutes. Finish off with the Gouda and green onions. Keep warm.

For the crawfish boudin balls: In a large pan over medium-high heat, saute the celery, garlic, onions and bell peppers in the olive oil and butter for 12 minutes, until cooked through.

Meanwhile, pulse half of the crawfish a couple times in a food processor. Add the chopped crawfish and the whole crawfish to the pan of vegetables; saute for 10 minutes. During cooking, add the lemon juice, breadcrumbs, crab boil, Parmesan, Creole spice and rice. Finish off with the green onions and parsley. Spread on a baking sheet and let cool.

Roll the boudin mixture into six balls. Arrange the flour, egg wash and panko in separate bowls; season with salt and pepper. Dredge the balls in flour, dip in egg wash and coat in panko.

Deep-fry the boudin balls at 350 degrees F for 7 to 10 minutes, until golden brown.

Serve two boudin balls to a plate, accompanied by grits and chowchow.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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