4 cups boudin filling (or rice dressing, click here for my recipe) **SEE NOTES**
2 cups flour
1 cup milk
canola (or vegetable oil), for frying
sliced cheese (pepperjack or provolone works best)
1/2 cup mayonnaise
3 tablespoons creole mustard
3-5 cloves garlic, minced
2-4 tablespoons juice from pickled jalapeños
cajun seasoning, to taste
2 teaspoons mustard powder
If using boudin links, remove the casings and add all the filling into a large bowl and be sure there are no large lumps. It works best if this mixture is cold. Pack together small handfuls into ball shape and set aside until they're all shaped. Place in the refrigerator while you get everything else prepped.
If you're using the cheese, pack a small ball of rice, wrap in cheese and then pack with more rice.
In a separate bowl, season the flour with cajun seasoning. In a third bowl, season the milk with more cajun seasoning (this step is optional). Set those aside.
In a large frying pot or deep fryer, heat the oil to 350 degrees F.
While the oil heats, roll the boudin balls in the milk and flour; repeat for a double dredge.
Fry the boudin balls for 3-7 minutes; or until they're crispy to your liking.
For the sauce; combine all ingredients in a bowl.
NOTES: - If making the filling yourself, follow the recipe linked above but you want to be sure the filling isn't too moist. Further, that recipe makes way more than you'll need to make the boudin balls, you can cut that in half or more to fit your needs!