We love Cajun and it is definitely in my 'Wheelhouse Favorites' to prepare. Down to Earth good food, southern at its best. This recipe is good any time of year but best prepared for a gathering where folks can tear off a piece and dip. The type of dipping sauce here is only limited by your imagination.
Boudin is not readily available 'up north', but we stock up on our trips south.
2 pounds boudin
2 packages (8 oz each) Crescent Rolls
4 slices bacon, cooked and crumbled
1 to 2 jalapeños, chopped (I used chopped green Hatch Chiles)
1 egg
Shredded cheddar cheese for topping
Choice of dip for serving
Preheat oven to 350°F. Remove boudin from casings. On a baking sheet or pizza stone, arrange crescent roll triangles in a circle with the wide ends overlapping in the center and points facing outward, creating a sun-burst pattern. I apologize for my lack of creative dexterity.
Spread boudin evenly over only the wide ends of the crescents, leaving the pointed tips bare. Top the boudin with crumbled bacon and chopped peppers.
Fold the pointed ends of each crescent over the filling toward the center, crisscrossing to create a ring shape. The filling will still be partially visible.
Lightly beat the egg and brush it over the entire crescent ring. Unfortunately, my ring turned out to be more of a mound.
Bake for 10 to 13 minutes at 350°F or until the crescents are lightly golden brown.
In the last 5 minutes of baking, sprinkle shredded cheddar cheese over the top and return to the oven until the cheese melts. Serve warm with dip. NOTE: A simple dip here would be something like Queso, Remoulade Sauce, or Creole Mustard Dip. Again, my presentation is not very aesthetically pleasing, but it is tasty.
"Boudin is like snowflakes; no two are alike"
George Graham
