Mardi Gras KING CAKE with Crawfish & Boudin Sausage

By HowToBBQRight · 90 min

Ingredients

Instructions

1. Preheat the smoker to 350°F. Remove the boudin from its casings and smoke for 10 to 15 minutes to warm it through.
2. Mix room-temperature cream cheese with half the crawfish tails, 2 tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange the crescent dough in an oval on a baking sheet lined with butcher paper or foil.
4. Spread the cream cheese mixture down the centre of the dough, lay the boudin on top, then fold the dough around the filling into a king cake shape.
5. Smoke for 45 to 55 minutes, until the outside is browned.
6. Meanwhile, sauté the red bell pepper and onion until soft, add the garlic and cook for 1 more minute. Add the remaining crawfish tails, the remaining Cajun seasoning and 1 teaspoon Killer Hogs Hot Sauce, then stir in the white queso and turn off the heat.
7. Remove the cake from the smoker, drizzle the crawfish queso over it, sprinkle with crushed pork rinds and top with sliced green onions.

Summarized from HowToBBQRight's video. Watch it for the details.

More recipes with

GarlicOnionScallionBell pepperCream cheeseSausagePorkLobster