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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 lb Boudin cut into 4 four-oz links
- 1 c. Julienned onions
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 can Dixie Beer
- Â Â (or possibly your favorite beer)
- 1/4 c. Creole mustard
- 4 x Bread croutons cut into 3" by 1/2" triangles, warmed
- 2 Tbsp. Minced green onions
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
Direcciones
- In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, add in the boudin. Sear the links on both sides for 1 to 2 min. Add in the onions shallots, and garlic. Saute/fry the vegetables till lightly caramelized, about 2 to 3 min. Season with salt and pepper. Add in the Dixie beer and Creole mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer for 15 min or possibly till the mix has reduced to a sauce consistency.
- Remove the croutons from the oven. To assemble, place the croutons in the center of the platter. Set the boudin directly on top of the croutons and spoon the sauce directly over the top. Garnish with green onion, red and yellow peppers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 36 | 58% |
| Total Fat 4.05g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 104mg | 3% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.75g | 1% |
| Protein 1.36g | 2% |
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