Oct 232017

This week, I am featuring Boudin as an ingredient. It works well as a stuffing for pork chops. It is also great as an appetizer. Here is a Boudin Egg Roll

2 cups Vegetable Oil

24 ounces Boudin, casing removed

1 (16 ounce) package Egg Roll Wrappers

Creole Mustard and Pepper Jelly for dipping

In a Dutch Oven or Deep Fryer, heat oil to 350 ℉. over medium-high heat.

Place 2 tablespoons boudin in center of each egg roll wrapper. Wrap from bottom up, and then fold the sides in and top down. Moisten the top of the wrap with water to make it stick together.

Fry until golden brown on all sides. Drain on paper towels and serve immediately with mustard and pepper jelly


Good Cooking, Good Eating, and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.