Quickie Boudin King Cake Recipe

It’s Carnival Time!

While the rest of the country is dieting this time of year, we New Orleanians are eating king cake for breakfast, lunch, and (parade route) dinner!

There’s no shortage of amazing king cakes to try in the Greater New Orleans area, but if you’re looking to get your hands on a savory one, try making this easy Boudin King Cake! My cousin’s sweet girlfriend brings this to our family get togethers and it goes fast every time — it’s that good!

Of course, if you’re looking for a more traditional king cake to make, try this awesome from-scratch one or this easier kid-friendly recipe. We’ve even got a dairy- and gluten-free recipe!

Happy Baking!

boudin king cake recipe

Quickie Boudin King Cake

  • 1 small jar pepper jelly (I used a 10-ounce Tabasco one)
  • 12-16 ounces boudin (some packages are 12 ounces, others are 1 pound)
  • 8 ounces pepper jack cheese, shredded
  • 2 8-ounce cans Crescent Rolls (or Crescent Roll Sheets)
  • 6 strips bacon, cooked until crispy and crumbled
  • 1 bunch green onions, green parts thinly sliced

  1. Preheat the oven to 350ºF.
  2. Prepare 2 baking sheets by covering them with parchment paper.
  3. Open a can of Crescent Rolls and divide the roll of dough in half down the middle so you have two “mini rolls” as pictured below. Unroll one mini roll and pinch the seams closed so it’s a long, narrow rectangle.

  1. Remove and discard the casing from your boudin links with a paring knife. Place unwrapped link of boudin down the middle of your dough and lightly smash it down. (My package had 2 links, so I used a half link on each mini roll of dough.)
  2. Sprinkle about a half cup of cheese over the boudin.
  3. Carefully roll the dough around the cheese and boudin and seal any seams that may reopen. Repeat with the rest of the boudin and Crescent Roll dough mini rolls.
  4. Place the dough/boudin log on a parchment paper covered baking sheets. Join two logs together to form an oval king cake shape. Remember, this recipe makes 2 king cakes.
  5. Place in the oven and bake for 25-30 minutes or until golden brown.
  6. While your king cake is cooling for about 5 minutes, heat your pepper jelly in the microwave in 30 second intervals until it is thin enough to pour.
  7. Pour/drizzle the pepper jelly over the top of the hot king cakes.
  8. Sprinkle them with the crumbled bacon and diced green onions.
  9. Enjoy!

Joey Yearous
Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. A short 19 months later, their daughter Sloane arrived and their caboose Nicholas completed their family 17 months after that. Though she’s always had a passion for writing, it’s her work in whole-home generator sales that pays the bills. Her 3 kiddos keep her busy, but when she’s got a free moment, you can find her cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.


  1. Made this last week after seeing the video on Red Stick Moms. Very easy to make. Made it in the morning and then put in fridge after it cooled down. Warmed up at 200 degrees before dinner and added the jelly and other toppings. Served it for dinner with veggies as a treat – HUGE hit!

  2. Can’t wait to try this! Have you ever put together the day before and kept in the fridge overnight then baking and topping the next day? Would love to know if this would be an option!


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