Stuffing made with boudin sausage, wrapped with well-seasoned jumbo shrimp and served with an easy shortcut demi-glace drizzle.

Boudin Stuffed Shrimp

I based this recipe on a video that passed by me one day on Facebook from The Southern Weekend show, although, because it was a chef inspired recipe, it was rather involved. 

There are a couple of sauces that a chef would automatically have already made and on hand. A demi-glace would be one of those sauces.

Traditionally a French demi-glace, a word translated as half sauce, is made up of an espagnole - a very long simmered, brown meat stock and considered the traditional "mother" of brown sauces because of its many derivatives.

Shortcut Louisiana-Style Savory Boudin Kolaches (Klobasneks)

A shortcut version of klobasneks, a savory Louisiana-Style kolache, stuffed with boudin, cheese and jalapenos.

Shortcut Louisiana-Style Savory Boudin Kolaches

For me, kolaches were like a best kept secret around here in South Mississippi.

In fact, while some of you grew up enjoying some version of the original sweetened Czech version, growing up, I didn't even know they existed!

I also didn't know that kolaches are actually available around here locally, until I poked around the internet recently and discovered that indeed a few bakeries and doughnut shops around the Coast actually do offer them!