So many many years ago, more than I care to count, I was in graduate school at Northwestern State University (fork ’em Demons!!). I had a graduate supervisor named Laurie Ann. Aka Lolly. I absolutely thought she was the cat’s meow. She was a special person who I longed to get to know better. She was beautiful, an amazing counselor, smart, and just had this way about her that set me at ease. No easy feat for my over anxious self I tell you. So one night she invites BD and I over for dinner. We met her husband Marc, she made the BEST quesadillas and we all just hit it off big time. The rest as they say is history. I usually leave it up to God to keep the people who need to be in my life and the people who are not meant to be there forever, well he takes care of that too. Well, thankfully, the good Lord and I agree that Marc and Lolly are lifers. They now have 4 kids, 2 who are right around two of my kids’ ages, but for all of them, they have just always been a part of one another’s lives. Lolly is still beautiful and smart and always sets me at ease. She and Marcus are probably our best couple friends and if we have a chance to hang out with someone, it will be them. Our kids rejoice when it is time for Marc and Lolly, Nigel and Finn to come over. It’s just an amazing partnership and it just works. We have spent every New Year’s Eve and or day together since I cannot remember when. Lolly is an amazing cook and brings all sorts of treats and goodies with her. It looks like she is moving in and I am always hopeful that she will. Marcus, or MR, as Lolly calls him, is from Eunice and is an amazing cook as well. The man can do things to a roast and rice and gravy that make it taste like the best thing you have ever put in your mouth. He is a wonderful husband, father and cook. He is also my Tootie girl’s Godfather as well. Can’t beat that! If you can’t tell, I love him just a little. I love them all so much. They are more than friends. They are our family. And I am so lucky that God has made sure they stayed in our lives. Some things are meant to be, and our friendship is definitely one of those things I am blessed to be a part of. Sealing that deal, solidifying what is already in cement, making me just a little extra grateful for my best friend and her precious coonass husband and family. Boudin dip. Boudin dip yes. Boudin. Dip. Say it with me. Let it roll around on your tongue. Bou-din dip. It is as an amazing concoction as it sounds. I just finished the rest of what was left at my house and I am a little sad now. But it was so good while it lasted.
I am going to take a guess and say there is someone out there reading this who does not know what boudin is…I will spare those who do know what it is (and those who don’t) the extended version. I wish I was able to say I had no clues of the ins and outs of the making of boudin…but I would be lying. I know too much. Have seen things my eyes cannot ever unsee. The short and sweet version is that boudin is a seasoned blend of ground pork meat and rice stuffed inside of casing. It is some delicious stuff and can vary in spiciness and flavor, depending on who makes it. It can be bought in supermarkets (around here at least) but the best stuff comes from cajun supermarkets down in south Louisiana. Well, wait. The best stuff is found at actual boucheries that you attend at people’s homes.
Growing up that was pretty common place for me. During the months of February and March, we attended several of them at my grandparents’ houses or the homes of other family members. I did not appreciate how privileged I was to grow up with that sort of experience but I really was. My kids have attended a few boucheries but they are not nearly as common place for them. At a boucherie the pig that has been raised for this specific reason is slaughtered and from the pig, cracklins, boudin, grillades and hog head cheese are made. I won’t get into any more of the specifics but a boucherie is the real deal and if you ever have the opportunity to attend one, you should. You will never eat better boudin, I promise you. But for the purpose of this recipe, we will say you will use store bought boudin. It can be ordered online and my favorite place to get boudin from is Borques in Port Barre, LA. This is their website if you want to check it out and maybe order some boudin or their amazing jalapeño cheese bread…http://www.bourquespecialties.com. Funny story, when I was pregnant with my youngest I could not get enough of this boudin. BD would go down to Baton Rouge for a Farm Bureau meeting and bring me home a few pounds. I would eat it all and he was left to fear this beast I was growing inside of me. Lol! Sure enough, my little LMB is a cajun force to be reckoned with. Anyway, this is some serious good boudin. But you will find every cajun has their favorite and they feel strongly about it. Marc has his favorite boudin spot (actually he has his top 3) with Don’s Speciality Meats at the top of his list. Now, store bought wise, Richards is not bad. I really like it best grilled. Try a few brands If you are so inclined, best research of your life. So that is kind of the low down on boudin. I am being rather long winded because well…I freaking LOVE boudin and because well, you need boudin for this dip. So let’s get down to business here and get this boudin dip recipe on the books…or blog. I know ya’ll are not wanting to listen to me go on and on about the wonder that is boudin.
Stuff you need~
4-5 pounds of boudin
1 container whipped cream cheese (or 1 (8 ounce) block cream cheese, whipped
1 (16 ounce) container sour cream
4 tablespoons mayonnaise (ya’ll know I use Duke’s)
1 (8 ounce) package shredded Colby and Monterey Jack cheese
Lots of cayenne pepper (red pepper….same thing)
*recipe notes say that this recipe makes 3 8 x 8″ pans of this dip. So you can cut it in half easily. also the recipe says shredded pepper jack can be used in place of the Colby Monterey Jack cheese to amp up the heat. They did not put much cayenne in the dip they brought so that it would be more kid friendly. So just add according to you and your family’s personal preference.
What to do with the stuff~
Remove boudin from casing. Recipe notes say to use cold boudin as it mixes better. Add the boudin to a standing mixer. Add in other ingredients, reserving some of the shredded cheese for topping and mix until well combined. Like so…
If you are making the full recipe, divide the mixture among your prepared dishes. Top with remaining cheese and bake at 350 until cheese is melted and bubbly and you seriously cannot wait to have some. It’s done then. Serve with chips or crackers. We made some garlic bread on NYE and proceeded to pile that hot yummy dip on top of slices of that warmed garlic bread and I wanted to pass out from how good it is. So, warmed garlic bread obviously works well. Consider whatever you use simply a vessel to get that amazing dip into your mouth. Repeat. Cest si Bon ma cher. Now ya’ll ready for the Mardi Gras season. Ooooo weeee you gonna be the hit of the party ma petite. Enjoy my friends!
**special thanks to our besties Marc and Lolly for this dip recipe and the many years of precious friendship, past, present and future. Love ya’ll more than this dip. ❤️❤️❤️