Authentic Mardi Gras Boudin King Cake Recipe from Southwest Louisiana

The boudin king cake emerged on the Mardi Gras scene in 2014 as the savory counterpart to the traditional sweet cream cheese and fruit-filled king cakes. With Lake Charles as the heart of the Southwest Louisiana Boudin Trail, we're excited to share this local favorite.

Renowned Chef Derrill Guidry has crafted this stunning and delicious boudin king cake. For the best flavor, use fresh local boudin, incorporate fresh herbs into the dough, and top with crispy bacon. Customize with toppings like Steen’s cane syrup, fried cracklings, pecans, or spicy cheese in the filling.

Or keep it simple—boudin shines on its own.

Ingredients

• 1 cup milk
• 1/2 cup sugar
• 1 package dry yeast
• 2 sticks butter, melted
• 1/2 stick butter, melted (for brushing)
• 3 eggs plus 2 yolks
• 6 cups flour
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 2 tbsp. fresh basil, chopped

• 1 jar (10 oz) Tabasco Red Pepper Jelly
• 1 jar (10 oz) Tabasco Jalapeño Pepper Jelly

• 12 slices bacon, about 1/4-inch thick
• 1/3 cup light brown sugar
• Finely ground black pepper (optional)
• 2 large baking sheets (same size)
• Parchment paper

Preparation

Dough: In a small saucepan, heat milk to about 110°F. Remove from heat and whisk in sugar until dissolved. Add yeast and let bloom for 10-15 minutes (rapid-rise yeast works too). Whisk in melted butter, eggs, and yolks.

In a stand mixer bowl, combine salt, cinnamon, nutmeg, basil, and 5 cups flour. Add liquid mixture, attach dough hook, and mix on low until combined. Knead on medium for 5-7 minutes, adding remaining flour until dough is firm but sticky. Cover and let rise in a warm spot until doubled, about 1 hour.

Bacon: Preheat oven to 325°F. Toss bacon slices with pepper and brown sugar. Arrange in a single layer on parchment-lined baking sheet. Top with another parchment layer and baking sheet to flatten. Bake 20 minutes, check, and continue until golden and crispy. Cool, chop coarsely, and set aside.

Boudin: Warm uncased boudin in a microwave-safe bowl in 30-second bursts until pliable but not hot.

Preheat oven to 375°F. Punch down risen dough, divide in half. Roll each into a rectangle. Place half the boudin along the center of one piece, fold dough over, roll to seal, and brush seam with butter. Repeat with second piece.

Press ends together, braid the logs, form a circle, and seal. Brush with remaining butter. Place on parchment-lined tray, cover, and rise 30 minutes. Bake 30-40 minutes until golden. Cool.

Melt jellies separately over low heat. Brush cake generously with both, sprinkle with candied bacon and green onions, slice, and serve.

For the traditional sweet king cake recipe, click here.

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