More Spice Seasoning 
Creole Dirty Rice Dinner Mix 
Pepper Sauce 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
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
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