How do I know when the salmon is done baking?

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.

Can I prepare the boudin filling ahead of time?

Yes. Mix and stuff the salmon up to 4 hours ahead, cover, and refrigerate. This also helps the filling set before baking, reducing leakage.

What if I can't find boudin sausage?

Andouille sausage or a spicy Italian sausage mixed with cream cheese and diced jalapeño will approximate the flavor and texture.

Should I remove the salmon skin before stuffing?

Yes, the recipe calls for skinless fillets. Removing the skin makes stuffing easier and ensures even baking.

Can I make this dish gluten-free?

Yes, as written it is naturally gluten-free. Verify your Creole seasoning and boudin sausage labels for any gluten additives.

Boudin Stuffed Salmon with Cajun Shrimp

Name: Boudin Stuffed Salmon with Cajun Shrimp
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 3 lbs salmon fillet, skinless; 1 tbsp onion powder; 1 tbsp garlic salt; 1 tsp allspice; 1 tbsp Creole seasoning (like Tony Chachere's); 1 tbsp paprika; 1 tsp cayenne pepper; 2 tbsp olive oil; 2 links boudin sausage (about 1 lb total); 8 oz cream cheese, softened; 2 jalapeños, diced; 1 lb shrimp, peeled and deveined; 1 tsp onion powder (for shrimp); 1 tsp garlic powder; 1 tsp Old Bay seasoning; 1/2 tsp black pepper; 1 tsp Creole seasoning (for shrimp); 1 tsp paprika (for shrimp); 1 cup dry white wine; 1 tbsp garlic, minced; 3 tbsp butter; 1 cup heavy cream; 1 tsp chicken bouillon powder; 1 tsp Cajun seasoning; 1/2 orange bell pepper, sliced; 1/2 red bell pepper, sliced; 8 oz lump crab meat; 1 tbsp garlic, minced (for spinach); 10 oz fresh spinach; 1/2 tsp chicken bouillon powder (for spinach)

CookOSBeta

Boudin Stuffed Salmon with Cajun Shrimp | CookOS

Ingredients

3 lbs salmon fillet, skinless
1 tbsp onion powder
1 tbsp garlic salt
1 tsp allspice
1 tbsp Creole seasoning (like Tony Chachere's)
1 tbsp paprika
1 tsp cayenne pepper
2 tbsp olive oil
2 links boudin sausage (about 1 lb total)
8 oz cream cheese, softened
2 jalapeños, diced
1 lb shrimp, peeled and deveined
1 tsp onion powder (for shrimp)
1 tsp garlic powder
1 tsp Old Bay seasoning
1/2 tsp black pepper
1 tsp Creole seasoning (for shrimp)
1 tsp paprika (for shrimp)
1 cup dry white wine
1 tbsp garlic, minced
3 tbsp butter
1 cup heavy cream
1 tsp chicken bouillon powder
1 tsp Cajun seasoning
1/2 orange bell pepper, sliced
1/2 red bell pepper, sliced
8 oz lump crab meatoptional
1 tbsp garlic, minced (for spinach)
10 oz fresh spinach
1/2 tsp chicken bouillon powder (for spinach)
1/4 tsp black pepper (for spinach)
1/2 tsp Creole seasoning (for spinach)
1 tbsp fresh parsley, chopped, for garnishoptional
non-stick cooking spray

34 Ingredients

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Instructions

1
Wash and pat dry salmon fillets. Cut into individual portions and place in a large mixing bowl.
2
Season the salmon with onion powder, garlic salt, allspice, Creole seasoning, paprika, cayenne pepper, and olive oil. Mix well to coat and set aside.
3
Thinly slice the bell peppers and finely dice the jalapeños.
4
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.
5
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.
6
Bake at 375°F for about 10 minutes.
7
After baking, switch the oven to a high broil. Broil for about 5 minutes, or until the boudin filling is golden brown.
8
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.
9
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.
10
In the same pan, deglaze with white wine, scraping up any browned bits from the bottom. Add the minced garlic.
11
Bring to a simmer and cook for about 10 minutes, or until the wine has reduced by half.
12
Stir in the butter and heavy cream. Continue to simmer for another 10 minutes, or until the sauce has thickened.
13
Season the sauce with chicken bouillon and Cajun seasoning. Mix well and set aside.
14
In a large wok or skillet, heat olive oil over medium heat. Add the sliced bell peppers and cook until softened.
15
Add the crab meat and minced garlic, and sauté for one minute. Add the fresh spinach and cook, stirring, until it has wilted completely.
16
Season the crab and spinach mixture with chicken bouillon, black pepper, and Creole seasoning. Mix to combine.
17
To serve, place a bed of the crab and spinach mixture on a plate. Top with a boudin-stuffed salmon fillet.
18
Drizzle the butter wine sauce over the salmon, top with the cooked Cajun shrimp, and garnish with fresh parsley.