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This is a time when community is more important than ever, and we feel grateful for the dedication of our 82 plant employees that are helping to feed our community in this time of need. It is through their hard work that we can continue our manufacturing operations, making the highest quality handcrafted boudin, sausage, and frozen entrees.

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Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

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Savory Boudin King Cake

Yield: 4-6 Servings

Ingredients

  • 16oz package of Richard’s Premium Boudin
  • ½ cup red pepper jelly
  • 1 Tbsp water
  • 1 (8oz) package pepper jack cheese, cut into slices
  • 2 (8oz) cans crescent dough, 1 sheet per can
  • 1 large egg, beaten, for brushing
  • Kosher salt
  • ½ cup cooked, crumbled bacon
  • ½ cup diced green onion tops

Directions

  1. Preheat the oven to 350º F.
  2. For the glaze, in a saucepan over medium heat, add red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add water and stir until it thins out. Turn off the heat and keep warm.
  3. Lay out 2 links of Richard's Premium Boudin, and with a sharp knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening, at intervals along the boudin. Push down and close up the boudin around the cheese.
  4. Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
  5. With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
  6. Bake in the oven for 15 minutes.

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Purchase Richard's Cajun food online

Click here to make online purchases

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