Ingredients:
2-3 medium to large red bell peppers
1 pkg Boudain
1 box Ritz crackers
1 bottle of Dijonaise or any good spicy brown mustard
Cooking Instructions
Boudain (pronounced boodan) is a Cajun rice/meat type sausage made in Louisiana. It can be found in grocery stores in the south, even Wal Mart has it.
Preheat oven to 400 degrees.
Wash the peppers and cut out the stem, remove seeds and veins. Cut the sausage casing off the boudain and slice it up into small pieces. Stuff the peppers with the boudain, packing it in tightly. Set the peppers upright in a cake pan with a 1/2 cup of water in the bottom of the cake pan. If your peppers wont stand upright, you can use a muffin pan. Or they can be laid down on their sides. Bake until the skin on the peppers starts to turn black. Remove from oven and cool until you can peel the skin off the peppers (this step is optional). Cut the pepper/boudain up into bite size pieces. Spread Ritz crackers onto a plate and add a dollop of the spicy mustard to each one. Spoon the pepper/boudain mixture onto each cracker and enjoy. Red peppers are the best to use as they are sweeter than green. Orange or yellow peppers can also be used. This is so much easier and faster than traditional stuffed peppers, however I don't know the availability of boudain outside the south. The brand I use is Zummo's Boudain.
2-3 medium to large red bell peppers
1 pkg Boudain
1 box Ritz crackers
1 bottle of Dijonaise or any good spicy brown mustard
Cooking Instructions
Boudain (pronounced boodan) is a Cajun rice/meat type sausage made in Louisiana. It can be found in grocery stores in the south, even Wal Mart has it.
Preheat oven to 400 degrees.
Wash the peppers and cut out the stem, remove seeds and veins. Cut the sausage casing off the boudain and slice it up into small pieces. Stuff the peppers with the boudain, packing it in tightly. Set the peppers upright in a cake pan with a 1/2 cup of water in the bottom of the cake pan. If your peppers wont stand upright, you can use a muffin pan. Or they can be laid down on their sides. Bake until the skin on the peppers starts to turn black. Remove from oven and cool until you can peel the skin off the peppers (this step is optional). Cut the pepper/boudain up into bite size pieces. Spread Ritz crackers onto a plate and add a dollop of the spicy mustard to each one. Spoon the pepper/boudain mixture onto each cracker and enjoy. Red peppers are the best to use as they are sweeter than green. Orange or yellow peppers can also be used. This is so much easier and faster than traditional stuffed peppers, however I don't know the availability of boudain outside the south. The brand I use is Zummo's Boudain.
