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04 January 2014

Boudin Stuffed Red Peppers

I have enjoyed every blissful moment of this holiday vacation. I always knew graduate school would be hard. I mean, I did get my masters degree in 2 years while working full time. So I thought, naively, that I could handle a doctoral program. But I had no idea how different it would be. The never ending hours, how it takes over your life, constantly working, always feeling tired, constantly thinking your behind and never ever catching up. And let me tell you, feeling like that all the time can really wear on a person. And it has definitely worn me down. So this break was definitely a needed mental health break. A time for me to get back to things I love: spending time with the hubby, Ninja and my family. Sleeping in, sleeping late and taking naps. Watching endless hours of TV on Netflix :) Hey, my desires are simple but it has been SO NICE!

You are probably wondering why in the world would a person continue with school if this is how it feels. Well, I think that all doctoral programs are hard and if you don't feel like you are going to break, then you probably are not doing it right (i.e., working hard enough). Plus, I am sooo close, just one more year. Also, I have a wonderful hubby and adorable Ninja face to come home to....two boys that make every bad day so much better! Most of all, I LOVE working and helping children. I started off thinking that the only way I wanted to do this was to become a clinical psychologist and do not get me wrong...I so plan on pursing it. But I have learned so many facets of that job -- therapy, assessment, teaching, research ... and I have come to love all of it...so it helps...and keeps me going!

I know I have said this several times but the hubby is Cajun and he introduced me to boudin. My favorite Cajun food (though I pretty much love it all). I always try to find cool ways to incorporate boudin into food. Like my Boudin Pizza. I wanted to do another stuffed pepper recipe since my Sante Fe peppers were a big hit. How did I get to boudin + stuffed peppers. Well I randomly like to Google food ideas to see what inspires me. And I saw these pepper bowls vs. how I did stuffed peppers before (slicing them in half) and I had just bought some boudin....viola...and there hatched my devious plan ;)

Adapted from Boudin Link


Preheat Oven to 325F Degrees

4 large bell peppers
6-8 links of Boudin
10 oz. can of Rotel w/ green chiles 
3/4 c. of grated Parmesan cheese
Salt, pepper and Cajun seasoning to taste


To prepare peppers, wash and cut off tops. Remove the ribs and seeds of peppers with a knife or spoon. If the peppers do not sit up on their own, cut the bottom slightly so it sits flat. Place each pepper in a greased muffin pan. Sprinkle a little Parmesan cheese into the bottom of each pepper. Set aside.

In  a skillet over medium heat, cook boudin (removed from casing) until cooked through and warm. Season with salt, pepper and cajun seasoning (I use Tony Chachere's). Fold in Rotel (serving 1/4 of the can to sprinkle on top).  Fill each peppers with boudin mixture. Sprinkle remaining tomatoes over peppers and top with grated Parmesan cheese. Bake for 30-35 minutes or until peppers are tender.



  1. I feel you! Glad you had a good break- keep the Cajun recipes coming! I love Cajun food but can't find it many places here

  2. Hi Karen! I do not know how you keep up with writing in graduate school but I am failing....FAILING miserably :/ I LOVE Cajun recipes too and am so thankful that I met and fell in love with my Cajun hubby!

  3. i'm making a boudin sandwich tomorrow (today, it's tartiflette with Vacherin Mont d'Or and Baby Yukon Golds). the bread is a store-bought onion loaf, sliced in half, opened up, brushed with EVOO and toasted. the spread is half Duke's Mayo + half stone-ground mustard, fresh-cracked pepper, and lemon zest. i'm roasting two links of boudin (Zummo's) to crisp the casing, then slicing and laying on top of spread. then, jarred roasted red bell pepper + pickled jalapeno slices, with a light sprinkling of Maldon flaky sea salt on top. spread on the top, then close, then eat. there are no fresh veggies on it because i can't grocery shop until my next SS check (MAGA, my ass), so i'm making do with what i have in my fridge, freezer, and pantry. now that i think about it, this sandwich is similar in spirit to a Banh Mi sandwich, although the flavors are radically different. i'm calling it a *Boudin Mi* Sandwich.

    1. i forgot to mention that after the bread is toasted, i'm going to rub the inside surfaces (top + bottom) with a cut garlic clove. maybe i'll grate the rest of the garlic clove into the spread.