Claymore Cajun Boudin Dip
Pit Master Paul
Here’s a Texas spin on a famous party and game day staple from Louisana. Our Claymore Cajun Seasoning takes this boudin dip recipe to the next level of flavor!
Start with the 16 ounces of cream cheese on aluminum foil, season it with Claymore Cajun Seasoning on all sides
Place Cream Cheese in the smoker (preferably on a cooling rack so it doesn’t go through) Smoke for 2 hours
At the 1 hour mark of smoking the Cream Cheese, it’s time to put the Boudin in the smoker and cook until it’s just about to come out of the casing. About an hour
Slice Green Onions while the Cream Cheese and Boudin smokes
Pull Boudin and Cream Cheese out of the smoker and start assembly
Assemble all the ingredients in a large mixing bowl
Take Boudin out of the casing and add to the bowl. Break up all the clumps with hands. (You want an even consistency in the dip)
Add the Smoked Cream Cheese and the Green Onions to the bowl and start mixing
Thoroughly mix all the ingredients and add some Whiskey Smoked Sea Salt
Get your Chips and start dipping!
This recipe can be served at any temperature so pick your preference. Also, play around with the amount of ingredients based on how you like the consistency of your dip!