Boudin King Cake
Boudin King Cake
Ingredients
For the Boudin King Cake
- 1 package puff pastry
- 1 package Richard's boudin, (NET WT 16 OZ / 1 LB)
- 1 egg, beaten, for egg wash
For the Crawfish Cheese Sauce
- 3-4 cloves garlic, minced
- 2 tablespoons butter
- 12-16 ounces crawfish tails
- as needed Cajun seasoning, to taste
- 1-1 1/2 cups milk or cream, total
- 1 block Kraft Pepper Jack Natural Cheese, (NET WT 8 OZ / 226g)
- as needed white powder, (such as flour or cornstarch) for thickening
For Garnish
- as needed fresh chives, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Unroll the puff pastry sheet onto a clean work surface.
⏱️ 1 min
- 3
Carefully cut open the boudin casing and remove the boudin meat. Spread the boudin meat evenly down the center of the puff pastry, leaving about 1 inch of pastry clear on each long side.
⏱️ 5 min
- 4
Fold one long side of the puff pastry over the boudin filling, then fold the other long side over, overlapping slightly and pinching to seal the boudin inside to form a long roll.
⏱️ 3 min
- 5
Using a pizza cutter or sharp knife, cut the boudin-filled pastry roll lengthwise down the middle, leaving one end attached by about 1 inch.
⏱️ 2 min
- 6
Carefully twist the two halves of the pastry together, keeping the boudin filling exposed. Form the twisted pastry into a circular or oval shape, resembling a king cake, and pinch the ends together firmly to seal.
⏱️ 5 min
- 7
Place the formed king cake onto the prepared baking sheet. Brush the entire surface of the king cake generously with the beaten egg wash.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. While the king cake bakes, prepare the crawfish cheese sauce.
⏱️ 25 min•🌡️ 375
- 9
For the Crawfish Cheese Sauce: Mince the garlic cloves. In a large pan, melt the butter over medium heat. Add the minced garlic to the pan and sauté until fragrant, about 1-2 minutes.
⏱️ 3 min
- 10
Add the crawfish tails to the pan and cook for a few minutes until heated through. Season generously with Cajun seasoning, to taste.
⏱️ 3 min
- 11
Pour in about 1 cup of milk or cream. Cut a portion of the Pepper Jack cheese block into small cubes. Add the cheese cubes to the pan and stir continuously until melted and fully incorporated into the sauce.
⏱️ 5 min
- 12
If the sauce is too thin, create a slurry with a small amount of white powder (flour or cornstarch) and a tablespoon of the remaining milk/cream. Add the slurry to the sauce, stirring continuously, and add additional milk or cream if needed, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 13
Once the boudin king cake is baked, remove it from the oven and transfer to a serving platter.
⏱️ 1 min
- 14
Pour the warm crawfish cheese sauce generously over the top of the king cake. Garnish with fresh chopped chives.
⏱️ 2 min
- 15
Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Boudin King Cake
For the Boudin King Cake
- 1 package puff pastry
- 1 package Richard's boudin, (NET WT 16 OZ / 1 LB)
- 1 egg, beaten, for egg wash
For the Crawfish Cheese Sauce
- 3-4 cloves garlic, minced
- 2 tablespoons butter
- 12-16 ounces crawfish tails
- as needed Cajun seasoning, to taste
- 1-1 1/2 cups milk or cream, total
- 1 block Kraft Pepper Jack Natural Cheese, (NET WT 8 OZ / 226g)
- as needed white powder, (such as flour or cornstarch) for thickening
For Garnish
- as needed fresh chives, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Unroll the puff pastry sheet onto a clean work surface.
⏱️ 1 min - 3
Carefully cut open the boudin casing and remove the boudin meat. Spread the boudin meat evenly down the center of the puff pastry, leaving about 1 inch of pastry clear on each long side.
⏱️ 5 min - 4
Fold one long side of the puff pastry over the boudin filling, then fold the other long side over, overlapping slightly and pinching to seal the boudin inside to form a long roll.
⏱️ 3 min - 5
Using a pizza cutter or sharp knife, cut the boudin-filled pastry roll lengthwise down the middle, leaving one end attached by about 1 inch.
⏱️ 2 min - 6
Carefully twist the two halves of the pastry together, keeping the boudin filling exposed. Form the twisted pastry into a circular or oval shape, resembling a king cake, and pinch the ends together firmly to seal.
⏱️ 5 min - 7
Place the formed king cake onto the prepared baking sheet. Brush the entire surface of the king cake generously with the beaten egg wash.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. While the king cake bakes, prepare the crawfish cheese sauce.
⏱️ 25 min•🌡️ 375 - 9
For the Crawfish Cheese Sauce: Mince the garlic cloves. In a large pan, melt the butter over medium heat. Add the minced garlic to the pan and sauté until fragrant, about 1-2 minutes.
⏱️ 3 min - 10
Add the crawfish tails to the pan and cook for a few minutes until heated through. Season generously with Cajun seasoning, to taste.
⏱️ 3 min - 11
Pour in about 1 cup of milk or cream. Cut a portion of the Pepper Jack cheese block into small cubes. Add the cheese cubes to the pan and stir continuously until melted and fully incorporated into the sauce.
⏱️ 5 min - 12
If the sauce is too thin, create a slurry with a small amount of white powder (flour or cornstarch) and a tablespoon of the remaining milk/cream. Add the slurry to the sauce, stirring continuously, and add additional milk or cream if needed, until the sauce thickens to your desired consistency.
⏱️ 3 min - 13
Once the boudin king cake is baked, remove it from the oven and transfer to a serving platter.
⏱️ 1 min - 14
Pour the warm crawfish cheese sauce generously over the top of the king cake. Garnish with fresh chopped chives.
⏱️ 2 min - 15
Serve warm and enjoy!
⏱️ 1 min