Hot Boudin Dip
Pork, rice and the classic seasonings of Louisiana’s Cajun country make up the main ingredients in boudin (pronounced BOO-dan), a beloved sausage that can be found in even the smallest gas station groceries in Southeast Louisiana. Top the dip with spicy pepper jelly and bake until bubbling.
Yield:
6 servings
Ingredients
- 1 pound boudin
- 1/2 cup chopped red bell pepper
- 1 cup freshly shredded Monterey Jack cheese with peppers
- 1/2 cup cream cheese, cubed and softened
- 1/2 cup Blue Plate Mayonnaise
- 1/3 cup chopped green onion, plus more for garnish
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 cup red pepper jelly
- Crackers and chips, to serve
Directions
- Preheat oven to 350°. Spray a shallow 2-quart baking dish with cooking spray.
- Heat a medium stainless skillet coated with cooking spray over medium heat. Remove boudin from casings. Add boudin and bell pepper to skillet; cook until lightly browned, about 5 minutes, stirring and scraping bottom of skillet as needed. Let drain on paper towels.
- In a medium bowl, stir together cooked boudin mixture, both cheeses, mayonnaise, green onion, flour, Cajun seasoning, garlic powder, and paprika until combined. Spoon into prepared baking dish, spreading evenly. Spread pepper jelly over the top.
- Bake until bubbly, about 20 minutes. Garnish with green onion, if desired, and serve with crackers and chips.
