Cajun jambalaya and fried boudin balls recipe

• Kitchen items
• Saucepan (jambalaya)
• Oven or grill (sausage)
• Skillet (chicken)
• Saucepan or deep fryer (boudin balls)
• Mixing bowl
• Cajun jambalaya
• 2 boxes Zatarain's New Orlean's Style Jambalaya Mix
• 1 link andouille sausage
• 1 lb ground chicken
• Fried boudin balls
• 2 links boudin
• Crushed crackers of your choice (I went with saltines)
• 2 eggs (optional)
• Salt
• Pepper
• Cayenne
• Tony Chachere's Original Creole Seasoning
• Frying oil (I used vegetable)
• Jambalaya
• Make jambalaya according to directions on package. Cook ground chicken in skillet, breaking into pieces of desired size. Cook sausage on grill or in oven. About 5 minutes before jambalaya is done, add chicken and sausage. Stir and let jambalaya finish cooking.
• Boudin balls
• Remove boudin from casing and place into mixing bowl. (I didn't, but you could add seasonings to the boudin at this time). Crush enough crackers to fill about half a sandwich sized plastic bag with crumbs the consistency of fine bread crumbs. Add salt, pepper, cayenne, and Tony Chachere's to season the crumbs as much as you want to. Using your hands, form boudin into whatever sized ball (or other shape) that you want. If using eggs, dip the boudin in egg, then roll in cracker mixture until fully covered. If not using eggs, simply roll the ball in the cracker mixture until covered. Place boudin balls in the refrigerator for 1-2 hours.
• When ready to cook, heat oil in saucepan or deep fryer until a drop of flour fizzles on the surface of the oil. Drop balls in oil until fried to a golden brown. Eat. 

Boudin ball recipe source (link)