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Categories:
olive oil boudin onions shallots garlic salt Dixie creole mustard bread croutons green onions Brunoise red peppers Brunoise yellow peppers
Viewed: 85 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 pound boudin, cut into 4 (4 ounce) links
- 1 cup onions, julienne
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- Salt and pepper
- 2 cans Dixie Beer or your favorite beer
- 1/4 cup Creole mustard
- 4 bread croutons, cut into triangles, 3" by 1/2", warm
- 2 tablespoons green onions, chopped
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
Method
- In a saute pan, heat the olive oil.
- When the pan is smoking hot, add the boudan.
- Sear the links on both sides for 1 to 2 minutes.
- Add the onions shallots, and garlic.
- Saute the vegetables until lightly caramelized, about 2 to 3 minutes.
- Season with salt and pepper.
- Add the Dixie beer and Creole mustard.
- Bring up to a boil and reduce to a simmer.
- Cover the pan.
- Simmer for 15 minutes or until the mixture 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 boudan directly on top of the croutons and spoon the sauce directly over the top.
- Garnish with green onion, red and yellow peppers.
