More Spice Seasoning 
Creole Dirty Rice Dinner Mix 
Pepper Sauce 
Shrimp Scampi Crostini
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Get RecipeSwap sweet for savory in this version of @flychefaldenb’s Boudin King Cake. Filled with juicy pork and topped with a creamy crawfish sauce, this King Cake is a Mardi Gras top-tier creation!
Ingredients
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1 pound pork shoulder (2” chunks)
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¼ pound liver (skinned, deveined)
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½ onion (chopped)
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½ bell pepper (chopped)
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1 celery rib (chopped)
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1 jalapeño pepper (chopped)
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8 garlic cloves (chopped)
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Water (enough to cover ingredients)
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1 cup green onion (chopped)
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1 pack Tony’s Dirty Rice Dinner Mix
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3 tablespoons Tony’s More Spice Seasoning
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1 tablespoon Tony’s Pepper Sauce (optional)
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Topping:
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10 ounces queso dip
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2 sweet red peppers (chopped)
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2 garlic cloves (minced)
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6 ounces crawfish tails (peeled, deveined)
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4 slices of bacon
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Tony’s More Spice Seasoning to taste
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Other ingredients:
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1 pack Grand Crescent Rolls
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5 pepper jack cheese sticks
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Green onion for garnish
- Clear
Directions
- In a pressure cooker, add onions, bell peppers, celery, jalapenos, garlic, pork shoulder, liver, Tony’s More Spice Seasoning, and water. Pressure cook on high for 1 hour then remove the meat from the pot and strain the liquid. Place it aside.
- In the empty pressure cooker, add Tony’s Dirty Rice Dinner Mix. Pour in 2 ¼ cups of the reserved liquid into the pot and pressure cook the rice according to your specific pot.
- Chop or grind the meat and vegetables until fine. Add to a large bowl along with rice mix, green onions, pepper sauce, and 1 ½ cups of the reserved liquid. Mix with your hands until well combined and allow to cool for a few minutes to soak everything up.
- Preheat the oven to 350 degrees F. Lay out the crescent roll in an overlapping circle and place the filling around and top with the pepper jack cheese sticks in a circle.
- Fold the crescent rolls inwards to form the king cake and bake for 30-35 minutes or until golden brown.
- Create your cheese sauce in a saucepan by cooking bacon until crispy. Remove, crumble, and set aside.
- Leaving about 1 tablespoon of bacon fat in the pan, add in the sweet red peppers and saute for 3 minutes.
- Add in garlic and cook for an additional 30 seconds.
- Add in crawfish tails, season to taste, and add in queso dip. Once melted, pour directly on top of the cake and sprinkle with bacon crumbles and green onions.
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from our Cajun Country Cookbook
Cajun Garlic Tiger Prawns
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