Fell in love with Boudin balls at a little mom & pop gas station down in Louisiana. I used to go camping deep in the woods there and found a little store to get supplies from when they were needed. Came across these and knew I had to figure out how to make them myself. After a few trials of making them have finally came up with a wonderful recipe. Hope you enjoy them as much as we have. They are wonderful teamed up with the dipping sauce.
Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.