Shrimp Boudin

This recipe is a personal favorite of mine in this book. It's wonderfully straightforward, requiring just a handful of ingredients, yet it has a visually captivating presentation. The Cajun flavors of the boudin and shrimp are incredibly robust, creating a culinary explosion that's sure to leave an impression on your family or guests. Additionally, you can serve this as an appetizer by making smaller shrimp for the perfect bite-sized party treat. I opted to serve it with okra and cornbread, which transformed it into the quintessential Southern comfort meal.

Serving size: 2-4 people
Time: 30 minutes


  • 8 large shrimp, peeled & deveined
  • 1 boudin link
  • ½  cup cream cheese, softened
  • ½ teaspoon Cajun seasoning
  • splash of chicken broth


  1. Butterfly the shrimp and place on a greased cookie sheet.
  2. In a bowl mix together the boudin sausage (cut out of the casing & broken up with a spoon), cream cheese, spice & chicken broth.
  3. Using a melon baller, scoop one ball onto the top of the shrimp and repeat.
  4. Sprinkle with a little more Cajun seasoning.
  5. Cook in the air fryer at 400 for 12 minutes or alternatively in the oven. Enjoy!

*If you don’t have an air fryer, you can cook in the oven.