Boudin Empanadas with a Creole Aioli Dipping Sauce

Ingredients:
1 link of your favorite boudin
1 package of premade frozen empanada dough
Oil for frying

For the sauce:
Mix all of the following in a bowl
1 1/4 cups mayonnaise
1/4 cup Creole mustard
1 Tbsp smoked paprika
2 teaspoons Cajun seasoning
1 teaspoon jalapeno juice from pickled jalapenos
1 teaspoon hot sauce
1 large clove of garlic

Make the sauce a few hours in advance so it has time to season.

1. Let the empanada dough come to room temperature before handling, they are much easier to handle the warmer the dough becomes.

2. Split open the boudin from the casing, then take about 2-3 ounces and squeeze into a ball. Then put it in the middle of an empanda dough round. Then fold it over and crimp the ends with a fork. Repeat the process until you're out of empanda dough. I was able to use an entire link of boudin for all 10 empanda dough rounds. I also added some small blocks of gouda cheese in them!

3. Fill up you preferred frying vessel with about an inch of oil and heat up to 350 degrees.

4. Once the oil is heated add 2 of the empandas to the oil at a time, cook about 1-2 minutes per side. It all depends on how crunchy or chewy you like them to be. Once done cooking set on a rack to drain the oil.

5. Once all done serve with creole ailoi and enjoy!