Kathleen Y'Barbo's Boudin Balls with Remoulade Dip

Bestselling author Kathleen Y’Barbo is a multiple Carol Award and RITA nominee of forty-five novels with almost two million copies of her books in print in the US and abroad. A Romantic Times Top Pick recipient of her novels, Kathleen is a proud military wife and an expatriate Texan cheering on her beloved Texas Aggies from north of the Red River. To find out more about Kathleen or connect with her through social media, check out her website at www.kathleenybarbo.com.

Kathleen's latest book release: Flora's Wish

Flora Brimm, a not so prim and proper Natchez belle with four fiancés whose untimely deaths kept them from arriving at the altar has one wish: find a husband and secure the family home for a sibling who would otherwise be tossed out. Ever resourceful, she’s sure she knows exactly how to make that happen. So she makes her plans without taking time to consult the Almighty and then gives the scheme all she’s got only to find out she is the subject of a Pinkerton investigation and just may be engaged to a jewel thief. Meanwhile, New Orleans Pinkerton agent and inventor Lucas McMinn is trying to decide whether the lovely lady is part of the solution or the problem.

Kathleen's Recipe: BOUDIN BALLS WITH REMOULADE DIP

And now for something completely Cajun--although we can get boudin here in Tulsa so I'm thinking it's probably available most places if you really hunt for it. There are many complicated and delicious variations of Remoulade sauce. This one is simple and a good compliment to the boudin balls. And trust me, try this sauce even if you don't like ketchup or mayo. I don't, but I love the sauce with this recipe.

Boudin Balls

1 package boudin (found in the sausage aisle)

1 egg

1/2 cup baking mix (Bisquik, Pioneer, etc)

Dash of cayenne pepper (optional)

Remoulade Dip:

1/2 cup ketchup

1/2 cup mayonnaise

horseradish (optional-to taste)

Remove the boudin's rice and meat mixture from its casing, discard the casing, and place the remainder in mixing bowl. Add egg and baking mix and mix together. Add pepper if desired. Roll into 1-inch balls and chill for 10-15 minutes. Fry until golden brown. Makes 15-20 balls.

To make the dip, mix ketchup and mayonnaise together in small bowl. Chill. Note: I generally double this recipe if serving to more than 2-3 people (or triple if hungry teens are involved!).