Dempsey's Boudin Ball Po'Boy
- Level: Easy
- Total: 1 hr 20 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1118
- Total Fat
- 42 g
- Saturated Fat
- 8 g
- Carbohydrates
- 152 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 34 g
- Cholesterol
- 103 mg
- Sodium
- 1856 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1118
- Total Fat
- 42 g
- Saturated Fat
- 8 g
- Carbohydrates
- 152 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 34 g
- Cholesterol
- 103 mg
- Sodium
- 1856 mg
Ingredients
Remoulade Sauce:
Boudin Ball Po’Boy:
Directions
Special equipment:
an air fryer- For the remoulade sauce: In a blender or food processor, add the celery, onions, capers, lemon juice and Worcestershire sauce. Blend until very finely diced but try not to totally liquify it. In a bowl, add the mayonnaise, ketchup, mustard, Creole seasoning, black pepper, cayenne pepper, salt, if desired, and the hot sauce. Dump in the mixture from the blender. Stir well and let chill in the refrigerator for at least an hour before using. (Letting it sit overnight is best.)
- For the boudin ball po’boy: In a medium bowl, crack the eggs and whisk them. Add the milk and whisk until smooth. In another bowl, add the seasoned breadcrumbs. Peel the casings off the boudin. (This is easily done by scoring the casing down the length of each link and removing it.) Cut the links into 1-inch pieces weighing approximately 1 ounce each. (You should get 24 pieces. If you care to make them round, roll them around between your palms to form balls. They will fry perfectly without this step.) Add each portion to the wet batter, covering them well. Add immediately to the breadcrumbs, rolling them until coated, and set aside.
- Set an air fryer to 325 degrees F and lay the balls out on the tray. (If they don’t all fit with some space in between, do 2 batches.) Air fry the balls until the outsides are crisp and brown, 7 to 10 minutes. Set the balls aside on a platter to drain.
- Turn the oven to broil. Split the breads or buns in half and arrange on a sheet pan. When the broiler is hot, place the sheet pan on the middle rack and toast the bread until lightly browned and crisp, about 90 seconds. Spread mayo on the bread bottoms and add 4 boudin balls to each. Pour a generous amount of remoulade sauce on them. Arrange the lettuce and tomato on top of the balls and add some more remoulade to the bread tops to finish the sandwich.
Cook’s Note
If you would rather deep-fry or skillet-fry the balls, use the same process to batter them, then drop them into 350 degree F oil until crisp and brown, 3 minutes. You can also skip the mayo if you prefer, but make sure to add remoulade to both sides of the bread. This will ensure that the sandwich stays together while you are eating it! For the remoulade, if the vegetables in the blender do get liquified, it’s okay, but the sauce will be a little looser. An overnight chill in the fridge will fix it!
