Boudin Stuffed Shrimp

Prep Time

20 minutes

Cook Time

20 minutes


3-5 people

Stuffed and seasoned is how we like our shrimp for this Boudin Stuffed Shrimp recipe by! This creamy sausage and shrimp combination is then laid upon a bed of Tony’s Dirty Rice Dinner Mix to finish it off.


  • 1-2 boudin links

  • 8 ounces cream cheese

  • 1-2 pounds of shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • 1 tablespoon paprika (optional)

  • ¼ cup green onions, chopped

  • Tony’s Original Creole Seasoning

  • Tony’s Dirty Rice Dinner Mix

  • Tony’s Spice N’ Herbs Creole Seasoning

  • Clear



  1. Slice the boudin links down the middle, remove the casing, then add the contents into a separate bowl.
  2. Combine the boudin with the cream cheese, then season to taste with Tony’s Original Creole Seasoning.
  3. Prepare Tony’s Dirty Rice Dinner Mix according to the box instructions. Once done, add the dirty rice into a greased cast iron skillet (you can also use a baking dish).

The Shrimp:

  1. Butterfly fillet each shrimp. Using a knife, carefully cut a shallow slit at the top of the shrimp from the “head” to the base of the tail. Once you’ve made the slit, the shrimp should open up easily.
  2. In a mixing bowl, season the shrimp with the olive oil, paprika, and season to taste with Tony Chachere’s Spice N’ Herbs Creole Seasoning.

The Boudin Shrimp:

  1. Preheat your oven to 375°F.
  2. Add your butterflied shrimp directly on top of the cast iron skillet containing the dirty rice.
  3. Add a small scoop of the boudin filling onto each shrimp, molding and pressing the filling onto the shrimp to ensure that it stays on.
  4. Bake the boudin shrimp for 20 minutes. Once done, garnish the boudin shrimp with the green onions.

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