Eat Jackson

"The Boudin Balls were as Cajun as they come, and right tasty! You can rarely go wrong with a ball that’s fried crispy on the outside and soft as room-temp butter (which I’m sure it was loaded with) on the inside!"

Thy Tran

"Their crispy, hot calas, however, shined as the true star of the meal."

Sara Roahen

"Don't miss the calas, a nearly extinct Creole tradition of deep-frying cinnamon-seasoned rice balls. They come choked with powdered sugar, but hard-core sugar junkies drown them in syrup, too."

Francine Maroukian

"For weekend brunch, order sweet rice fritters called calas, a nearly extinct regional specialty."

Grant McWilliams

"The Boudin Balls - a sausage ball rolled in bread crumbs and deep fried, were very nice."

Rachel Cooper

"Next came the appetizer some considered the belle of the ball - the boudin balls. We're eating our way through Cajun country's boudin offerings, and when you take the filling and fry it, and then throw the rice/liver/pork sausage over the top of some good Creole mustard, well jeebus."

Jonathan Cole

"Elizabeth’s crispy Boudin Balls with creamy and zesty mustard gravy and a sprinkling of spring onion are Creole comfort food at its best. I can’t resist ordering them when I am here."

Andrea Black

"On return to the city, stop by the hip Bywater area and order a mess of boudin balls in Creole mustard sauce at Elizabeth's Restaurant."

Kezia Kamenetz

"Known for their signature praline bacon, the boudin balls at Elizabeth's are really delicious. The sauce is really flavorful, and the spices on the boudin is great as well. You will love it!"

Kim Ranjbar

"Although everyone raves about their Praline Bacon, be sure to try their Old Fashioned Calas, a New Orleans traditional dessert made from rice."