In a skillet set over medium-high heat, cook the pork sausage. Add the diced green bell pepper, yellow onion, and celery. Continue cooking until the sausage is fully cooked and the vegetables are softened. Remove from the heat.

Transfer the cooked sausage and vegetable mixture to a food processor or blender. Pulse until the mixture is mostly pureed but still retains a small amount of texture.

Place the pureed sausage mixture in a mixing bowl. Stir in the cooked rice and Cajun seasoning until evenly combined.

Cover the mixture and refrigerate for approximately 1 hour, or until firm enough to handle easily.

Once chilled, shape the mixture into compact balls measuring about 1½ to 2 inches in diameter.

Prepare a dredging station with three shallow dishes. In the first dish, whisk together the flour, salt, black pepper, and paprika. In the second dish, beat the eggs. In the third dish, place the panko breadcrumbs.

Working with a few balls at a time, coat each one first in the seasoned flour, then in the beaten eggs, and finally in the panko breadcrumbs. Ensure each ball is fully coated on all sides.

Lightly spray the breaded balls with oil. Arrange them in the air fryer basket in a single layer, leaving space between each one for even cooking.

Air fry at 350°F for 8 to 10 minutes, turning halfway through if needed, until the coating is crisp and evenly golden brown and the centers are thoroughly heated.

Remove the boudin balls from the air fryer and place them on a plate or tray. Let them cool for several minutes before serving. Serve warm with your preferred dipping sauce.