Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 lb 454g / 16oz Boudin - cut into 4 four-ounce links

  3. 1 cup 62g / 2 1/5oz Julienned onions

  4. 2 tablespoons 30ml Minced shallots

  5. 1 tablespoon 15ml Minced garlic Salt - to taste Freshly-ground black pepper - to taste

  6. 2 Dixie Beer (or your favorite beer)

  7. 1/4 cup 59ml Creole mustard

  8. 4 Bread croutons - cut into 3" by

  9. 1/2" triangles, warmed

  10. 2 tablespoons 30ml Chopped green onions

  11. 2 tablespoons 30ml Brunoise red peppers

  12. 2 tablespoons 30ml Brunoise yellow peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saute pan, heat the olive oil. When the pan is smoking hot, add the boudin. Sear the links on both sides for 1 to 2 minutes. Add the onions shallots, and garlic. Saute the vegetables until lightly caramelized, about 2 to 3 minutes. Season with salt and pepper. Add the Dixie beer and Creole mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer for 15 minutes or until the mixture has reduced to a sauce consistency. Remove the croutons from the oven. To assemble, place the croutons in the center of the platter. Set the boudin directly on top of the croutons and spoon the sauce directly over the top. Garnish with green onion, red and yellow peppers. This recipe yields 4 servings.


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