Boudin-Stuffed French Bread

This week, I have a couple of appetizers coming your way. Let's start off with a dish featuring a Cajun original, Boudin.

1 (16-ounce) loaf French bread

1 tablespoon olive oil

1 small onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 poblano pepper, seeded and chopped

1 teaspoon kosher salt

1 pound boudin, casings removed, crumbled

2 tablespoons chopped fresh parsley

8 ounces cream cheese, softened

1 cup shredded Cheddar cheese

1/4 cup thinly sliced green onion

1/2 teaspoon Creole seasoning

Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.

Using a serrated knife, cut French bread in half horizontally. Scoop out center from each half of bread.

In a large skillet, heat oil over medium heat. Add onion, bell peppers, poblano, and salt. Cook, stirring occasionally, until tender and lightly browned, 7 to 10 minutes. Add boudin, and cook, stirring occasionally, until boudin is heated through and any excess water is evaporated. Remove from heat, and stir in parsley. Spoon into bottom half of French bread.

In a medium bowl, stir together cream cheese, Cheddar, green onion, and Creole seasoning until well combined. Spoon into top half of bread, and carefully place on top of boudin mixture. Place on prepared pan, and loosely cover with foil.

Bake until heated through, 15 to 20 minutes. Uncover, and bake until bread is toasted and golden brown, 5 to 10 minutes more.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!