Quick, Easy and Delicious! King Cake Recipe utilizing Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crushed Pork Skins.
#kingcake #boudin #howtobbqright
Boudin & Crawfish King Cake topped with a Crawfish Cheese Dip
WHAT MALCOM USED IN THIS DISH:
– Malcom's King Craw Cajun Spices
– Killer Hogs Hot Sauce
– Grilla Grills Silverbac Pellet Grill grillagrills.pxf.io/ GjxaRB.
Boudin King Cake with Crawfish Cheese Dip Recipe.
Ingredients:.
– 3 cans Pillsbury Buttery Crescent Rolls.
– 4 links Boudin Sausage.
– 1lb crawfish tails.
– 1 block cream cheese – softened.
– 1/2 little onion – diced.
– 1/2 red bell pepper – diced.
– 3 cloves garlic – minced.
– 16oz white queso (cheese dip).
– 1 plan pork cracklin' or pork skins – crushed.
– 4-5 green onions – thinly sliced.
– 1/4 cup Malcom's King Craw Cajun Seasoning.
– 2 teaspoons Killer Hogs Hot Sauce.
Instructions:.
1. Preheat smoker to 350 ° F; Eliminate boudin links from casing and smoke for 10-15 minutes to warm through.
2. Integrate space temperature cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a flat pan covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and location boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mix, forming into the shape of a King Cake.
5. Put on smoker and cook for 45 – 55 minutes or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Include garlic and sauce for 1 minute more. Add partner of the crawfish tails and season with remaining King Craw Cajun Spices and 1 teaspoon Killer Hogs Hot Sauce. Include white cheese dip and shut off heat.
Eliminate King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with very finely sliced green onion.
Serve and delight in!
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He’s alive!
0:51 when you and the wife decide to start having kids.
If your neighbor ever decides to move, please let me know.
You lost weight dude fk yeah! Good on you 👏
Great job Malcom. Love this recipe. I will be trying this one out very soon!
I hate crawfish and will never make this…. But I still couldn’t wait to watch this video. I love all of your content, even if I don’t like the ingredients. Keep up the awesome work!
We need WAY more videos on this channel. Your cooking videos are the best out there.
Yeah! Been a bit of a famine recently, but this made up for it.
Agreed. Malcolm puts out some of the best content but it’s infrequent. I go back and watch his old stuff just for a fix.
I agree!
Holy smokes indeed, Malcom! Welcome back!!! This looks delicious. Can’t wait for the rest of this season!
My favorite cooking channel
Everybody is happy to see Malcom arrive at deer camp. No matter how the hunting goes, you’re still guaranteed some great food.
Hello Douglas how are you doing. I’m Helena from Minnesota 😊
That favorite uncle who’s house would be ur favorite eating spot!
There’s another resolution down the tubes. Thank you Malcom and good to see you back.
Made this today with a twist. I added lump crab meat to the filling and it turned out great. Thanks Brother.
Malcolm – wanted to say thank you for your simple pork butt recipe.
Made it on my smoker and 20 pounds of pulled shoulder were DESTROYED by friends and family.
Thank you.
Bro this is the only food channel I watch. Love this man he’s such a sweet heart and his pellet grill cooks are amazing
Malcolm, you should try making some beef cheek burnt ends!
Mal flexin’ with the crushed pork rinds… What!!
Thank you. Wound up with 2lbs of tails and wasn’t in the mood for etouffee or a pot pie. This is great
I want some right now!
Hell yeah, now thats what I’m talking about❤❤❤ this is a cajun king cake!!!!Now this a da bomb💣 fire🔥