Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details.
There are many great reasons to live in Louisiana, but Mardi Gras has to be near the top of the list. And king cake–the most regal cake of all–makes the carnival season even more special. This sugary confection comes out of hiding about three weeks before Mardi Gras day and is obsessed over by legions of passionate pastry aficionados who devour and debate their way through every king cake. And then it’s gone in a flash–into sweet hibernation.
But does king cake have to be sweet? Why not a savory and spicy version featuring boudin? After a few rounds of trial and error, I found the perfect balance–tasty and easy–for my Boudin King Cake. There are only six key ingredients in this Cajun recipe: Start with your favorite boudin or make your own; you’ll need a block of pepper jack cheese; pick up a couple packages of Crescent dinner roll sheets (not the rolls), open up a jar of red pepper jelly; chop some green onion tops; and fry up some crispy bacon.
Once you gather all your ingredients, the assembly of this Cajun recipe is easy, and this Boudin King Cake bakes up golden brown and spicy delicious in less than an hour.
Crispy bacon-topped crusty bread filled with spicy boudin oozing with pepper jack and glazed with a fiery sweet pepper jelly–this easy Cajun recipe for Boudin King Cake is reason enough for Mardi Gras to last year round.
- ½ cup red pepper jelly, such as Tabasco
- 1 tablespoon water
- 1 pound boudin links
- 1 (8-ounce) package pepper jack cheese, cut into planks
- 2 (8-ounce) cans Pillsbury Crescent dough sheets or French bread sheets, 1 sheet per can
- 1 large egg, beaten, for brushing
- Kosher salt
- ½ cup crumbled bacon
- ½ cup diced green onion tops
- Preheat the oven to 350ºF.
- For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
- Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.
- Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
- On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
- Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
- With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
- Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.
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Had this over Mardi Gras this year and have been thinking about it ever since! Hoping to make this recipe for a brunch tomorrow but worried I won’t be able to find boudin (I live in Washington, DC). Any suggestions for substitutes?
George Graham says
Peyton- Boudin has no substitute, so I urge you to make your own by following my boudin recipe. However, if you want a tasty recipe using the same technique, use Italian sausage. Brush with olive oil and sprinkle with Parmesan. All the best.
Canales Deli in Eastern Market may carry it. Bayou Bakery may also have it on their menu, although I don’t know if they sell it in bulk to go.
Mike Luce says
Peyton- I’m a true Cajun & no longer live in LA, but I do shop at Walmart. In my opinion, the Best Boudin is Richard’s Boudin, but Walmart does NOT carry it in their store. However, they DO carry Zummo’s boudin, which would be ok to use if you were making a Boudin King Cake! If you have a Sam’s Club near you, you may want to check out their website as I think you may be able to find Richard’s Boudin there & if you are not a member of Sam’s, it may behoove you to join Sam’s Club. Hope this info helps. Good Luck!!
Connie Hotard says
Made it. It was absolutely delicious.
Jean Knight says
Mr. Graham, I used your Roux for my gumbo this year, and it was delicious! Can’t wait to try your Boudin King Cake.
George Graham says
Thanks Jean, I appreciate the comment.
Verna Dixon says
Looking forward to trying this.
Connie Papillion says
OMG! Absolutely delicious. However, something to consider if you like jalapenos, they go well in this perfect recipe. Thank you for sharing this. Looking forward to buying your cookbook.
George Graham says
Connie- I like your thinking on adding jalapenos; the more spice the better. And thanks for buying the cookbook. All the best.
Stephanie M says
Thank you!! This was absolutely the best internet recipe I have ever tried! I live in South Louisiana and couldn’t believe I had never had this before. I made four so I could share with my grown children and parents. It was a hit with everyone! Delicious! So good in fact, I’ve made it three more times.
Thank you Again
Debbie Romero says
I made this & it’s ABSOLUTELY wonderful. I add my own twist to it. I put a little parmesan cheese in 3 separate bowls & add a little green, purple & yellow good coloring to it & sprinkled it over the top like a sweet king cake. It was amazing
Cynthia Hill says
Is the boudin already cooked?
George Graham says
Cynthia- Yes! Boudin is cooked. All the best.