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Cajun Charcuterie Board: Boudin & Cracklins Edition

posted Nov 16, 2020, 7:31 PM by outdoorkitchenshow   [ updated Nov 16, 2020, 7:37 PM ]
A perfect blend of hot and cold, crunchy and creamy, spicy and mild. We used a cast iron skillet to keep the meats warm (chunks of pork boudin and smoked andouille slices). On the boards: Gator Pickles Quail Eggs (Regular are whole, BOLD are sliced), Gator Pickles Okra, Gator Pickles Green Tomato Chunks, plus pork cracklins with Magic Swamp Dust and our Cajun Jalapeno Sauce. We also quartered some Louisiana Satsumas and cubed some pepper cheese. So many options! Get the products: