Boudin Stuffed Salmon with Cajun Shrimp
This restaurant-style boudin stuffed salmon features cream cheese and sausage filling baked until golden, plated over crab and spinach, and crowned with Cajun shrimp in a rich butter wine reduction.
This restaurant-style boudin stuffed salmon features cream cheese and sausage filling baked until golden, plated over crab and spinach, and crowned with Cajun shrimp in a rich butter wine reduction.
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Wash and pat dry salmon fillets. Cut into individual portions and place in a large mixing bowl.
Season the salmon with onion powder, garlic salt, allspice, Creole seasoning, paprika, cayenne pepper, and olive oil. Mix well to coat and set aside.
Thinly slice the bell peppers and finely dice the jalapeños.
Remove the casing from the boudin sausage and crumble it into a mixing bowl. Add the softened cream cheese and diced jalapeños. Mash together with your hands until thoroughly combined.
Line a baking sheet with foil and spray with non-stick spray. Arrange the seasoned salmon fillets on the sheet. Portion the boudin filling and press firmly onto each salmon fillet.
Bake at 375°F for about 10 minutes.
After baking, switch the oven to a high broil. Broil for about 5 minutes, or until the boudin filling is golden brown.
While the salmon bakes, season the shrimp in a separate bowl with onion powder, garlic powder, Old Bay seasoning, black pepper, Creole seasoning, and paprika. Mix to combine.
Heat olive oil in a pan over medium heat. Add the shrimp and cook for about 40 seconds per side, until just cooked through. Remove from the pan and set aside.
In the same pan, deglaze with white wine, scraping up any browned bits from the bottom. Add the minced garlic.
Bring to a simmer and cook for about 10 minutes, or until the wine has reduced by half.
Stir in the butter and heavy cream. Continue to simmer for another 10 minutes, or until the sauce has thickened.
Season the sauce with chicken bouillon and Cajun seasoning. Mix well and set aside.
In a large wok or skillet, heat olive oil over medium heat. Add the sliced bell peppers and cook until softened.
Add the crab meat and minced garlic, and sauté for one minute. Add the fresh spinach and cook, stirring, until it has wilted completely.
Season the crab and spinach mixture with chicken bouillon, black pepper, and Creole seasoning. Mix to combine.
To serve, place a bed of the crab and spinach mixture on a plate. Top with a boudin-stuffed salmon fillet.
Drizzle the butter wine sauce over the salmon, top with the cooked Cajun shrimp, and garnish with fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warmed through, or enjoy cold.
Baking dish · Meat thermometer · Sharp fillet knife
Salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Check the thickest part of the fillet; it should be opaque throughout.
Yes. Mix and stuff the salmon up to 4 hours ahead, cover, and refrigerate. This also helps the filling set before baking, reducing leakage.
Andouille sausage or a spicy Italian sausage mixed with cream cheese and diced jalapeño will approximate the flavor and texture.
Yes, the recipe calls for skinless fillets. Removing the skin makes stuffing easier and ensures even baking.
Yes, as written it is naturally gluten-free. Verify your Creole seasoning and boudin sausage labels for any gluten additives.

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