• Tommy Centola

Boudin King Cake

On January 1, 2011, I posted my very first recipe, Crab Cakes. Today, I am excited to post my 1000th recipe. 10 years ago, the thought of posting 1000 recipes never occurred to me. Yet, here we are. During those 10 years, I have written and had published two cookbooks. I have also been writing a food column going on my 5th year. I have often said, "If my English teachers could see me now", since writing was my least favorite thing to do in school. I actually had one of them reach out to me asking how to purchase my book. I guess it helps when you are passionate about your subject.


Knowing this day was coming, I started planning my recipes. I wanted to honor a couple of people whose talent in the kitchen shaped my culinary journey. Last week, I paid homage to Chef Warren Leruth. Earlier this week, it was my mom. But for my 1000th recipe, I wanted one of my own. I have been seeing people talk about Boudin King Cakes for a few years. So on 1/29, after looking at a few recipes, I made my first Boudin King Cake. Upon my first bite, I knew it was a winner. It's a dish that I will be cooking year-round, not just for Mardi Gras season. I also don't think I will be playing with this recipe. The only change would be to wrap the boudin around pepper jack cheese before wrapping the dough around it. Some have asked for the recipe but it was saved for today. Here it is.


1 pound boudin links

2 (8-ounce) cans Pillsbury Crescent dough sheets, 1 sheet per can

Ground cinnamon

Ground nutmeg

1 large egg, beaten

Kosher salt

Steen’s cane syrup

1/2 cup crumbled bacon

Preheat oven to 350℉.

Remove the casings from the boudin. Open a dough sheet package and unroll the sheet. Lightly sprinkle with cinnamon and nutmeg. Crumble the boudin in the center of the sheet and roll the dough around it. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.

On a metal baking tray sprayed with butter non-stick spray, place the two dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.

Place in the oven and bake for 40 minutes or until golden brown. Drizzle the top with cane syrup and sprinkle with the crumbled bacon. Serve piping hot.


Thank you for allowing me to share my passion with you over the years. I hope to keep this going. Any suggestions for recipe 2000?


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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