If you’re looking to impress your guests with a uniquely flavorful and spicy King Cake, then look no further. This recipe features the delicious combination of crawfish and boudin sausage, creating a savory twist on the classic sweet and colorful dessert. Our step-by-step guide will take you through the process of making a delicious King Cake that will leave your taste buds dancing with joy. So grab your aprons, and let’s get started on this culinary adventure!

How to Make a Delicious Spicy and Savory King Cake with Crawfish and Boudin Sausage

Introduction

Are you looking for a unique twist on the traditional King Cake for your next Mardi Gras celebration? Look no further! In this article, we will walk you through step-by-step on how to make a savory Boudin & Crawfish King Cake that will surely impress your guests. The recipe includes smoked Boudin sausage, cream cheese, crawfish tails, and queso cheese dip, all seasoned with Malcom Reed’s King Craw Cajun Seasoning and Killer Hogs Hot Sauce. So, let’s get grilling!

Ingredients

To make the Boudin & Crawfish King Cake, you will need the following ingredients:

• Smoked Boudin sausage
• Cream cheese
• Crawfish tails
• Queso cheese dip
• King Craw Cajun Seasoning
• Killer Hogs Hot Sauce
• Pillsbury Buttery Crescent Rolls
• Green onions
• Crushed pork rinds

Directions

1. Preheat your grill to 350°F.
2. In a large bowl, mix together cream cheese, crawfish tails, queso cheese dip, and a generous amount of King Craw Cajun Seasoning and Killer Hogs Hot Sauce.
3. Remove the crescent rolls from the packaging and separate each individual roll.
4. Spread a layer of the cream cheese mixture onto each crescent roll.
5. Add a slice of smoked Boudin on top of the cream cheese mixture.
6. Roll up each crescent roll and place them on a baking sheet.
7. Brush each roll with a light layer of olive oil.
8. Grill the rolls for 45-55 minutes or until they are golden brown.
9. Once the rolls are cooked, remove them from the grill and place them onto a platter.
10. Top the King Cake with a generous amount of crawfish cheese dip and garnish with green onions and crushed pork rinds.

Tips and Tricks

• If you don’t have a grill, you can also bake the King Cake in your oven at 350°F for 45-55 minutes.
• To add some extra heat, sprinkle some cayenne pepper or red pepper flakes onto the cream cheese mixture before adding the Boudin.
• The crawfish cheese dip can also be used as a dip for chips or vegetables.

Conclusion

By using this recipe, you will create a unique and delicious savory King Cake that is sure to be a hit at your next Mardi Gras party. And with the addition of Malcom Reed’s King Craw Cajun Seasoning and Killer Hogs Hot Sauce, your taste buds will be dancing with every bite.

FAQs after The Conclusion

1. Can I use a different type of sausage instead of Boudin?
   Absolutely! You can make this recipe with any type of smoked sausage you prefer.

2. Do I have to use crawfish tails in the cream cheese mixture?
   No, feel free to substitute with any seafood of your choice or even omit the seafood and use vegetables instead.

3. Can I make the cream cheese mixture ahead of time?
   Yes, you can prepare the cream cheese mixture up to 24 hours ahead of time and store it in the refrigerator.

4. Can I use a different type of cheese in the crawfish cheese dip?
   Yes, you can substitute the queso cheese dip with any type of cheese sauce you prefer.

5. Where can I buy Malcom Reed’s King Craw Cajun Seasoning and Killer Hogs Hot Sauce?
   You can purchase Malcom Reed’s seasonings and sauces on his website, howtobbqright.com, or at his BBQ supplies store located in Memphis, Tennessee.