Boudin (Boudoin - Boudain) Dip
Ingredients
- 1 link boudin
- 8 oz sour cream
- 1 tbsp mayonnaise or Miracle Whip
- pinch of Tony Cachere's or Cajun seasoning
Step-by-Step Instructions
- Remove boudin from casing and crumble into a microwavable bowl. Microwave boudin for about 2 minutes until heated through.
- Add sour cream, mayo or Miracle Whip and seasoning. Continue heating until mixture is thoroughly heated and well combined, about 2-3 minutes, stirring once halfway through.
- Serve warm with Club crackers, Ritz, or Cajun Oyster Crackers.
Common Problems and Solutions
Q: Why is my dip too dry or crumbly?
A: Add a bit more sour cream or a splash of milk to reach your desired consistency. Different boudin brands have varying rice-to-meat ratios, so you may need to adjust the dairy.
Q: Can I make this ahead of time?
A: Yes, you can mix it ahead and refrigerate, but it's best served warm. Reheat gently in the microwave or in a small crockpot on low, stirring occasionally.
Tips and Techniques
If you prefer a smoother dip, pulse the heated boudin in a food processor before adding the sour cream. For extra flavor, add a tablespoon of chopped green onions or a dash of hot sauce.
Ingredient Substitutions
- boudin: 1 cup cooked rice mixed with 1/2 cup cooked ground pork and Cajun seasoning
- sour cream: Greek yogurt or cream cheese
- mayonnaise: additional sour cream
Equipment Needed
- microwavable bowl
- mixing spoon
Historical Context
Boudin is one of Louisiana’s most beloved foods, traditionally made with pork, rice, and seasonings stuffed into casings. This dip recipe became popular at Cajun gatherings as an easy way to serve boudin to a crowd without the need for individual links.
