AMARILLO, Texas (KAMR/KCIT) — Chef Bud is preparing to teach a class all about what to expect food wise in New Orleans.

To register for the “Night in Nola” class or any other click here.

Check out the recipe below.

Chef Bud’s Table

Spicy Cajun Meatballs


½ lb ground beef

½ lb andouille sausage or hot sausage

1 Tblspn extra virgin olive oil

¼ C onion, chopped

¼ C celery, chopped

¼ C red bell pepper, chopped

1 tspn Tulkhoff chopped garlic

1 ½ C white rice, cooked

1 ea large egg, lightly beaten

1 Tblspn McCormick Bayou Cajun Seasoning

1 tspn Hot Pepper Sauce

2 Tblspn Whole grain mustard

Combine the pepper sauce and mustard, mix well. Place in the refrigerator

In a skillet over medium high heat warm the oil. Add the onion, celery, bell pepper and garlic. Cook 4-6 minutes until the veggies are tender and begin to brown. Stir occasionally, when done transfer to a large bowl and let cool 5 minutes.

Preheat oven to 400 degrees

Combine the beef, sausage, veggies, egg, rice and Cajun Seasoning in a large bowl, mixing lightly but well. Shape into 24 1 inch meatballs

Place meatballs on a pan that has been sprayed with food release. Bake for 18-20 minutes or until internal temperature is 160 degrees. Serve with mustard sauce.

A wonderful starter or main course for your Table. In the tradition of the Boudin meatballs, it has a nice Cajun flavor and is sure to be a hit whatever the occasion. The folks will love the great Cajun flavors and the fantastic sauce at your Table! Cheers!