Goat Cheese King Cake with Crawfish Etouffee
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I can remember the first time I saw a boudin king cake. It was sitting on a table at a super bowl party some years back. Our eyes met from across the room and once I worked up the courage for a proper introduction, my life wouldn’t be the same. A savory king cake! Who would have thunk it? Once the barrier between traditionally sweet and typically savory foods has been broken, there is no going back. This king cake is walking, talking proof of that. If you’re on a diet or just try to eat healthy, figure on jogging a lot and fasting the remainder of the weekend. It is not even remotely healthy. As a matter of fact, it is the polar opposite. But what the hell, it’s king cake season.
Ingredients and Instructions
- Brioche dough from Boudin King Cake
- 8 ounces of goat cheese at room temperature
- 8 ounces of whipped cream cheese at room temperature
Prepare dough according to Boudin King Cake directions.
Combine cheeses and mix well.
After dough has risen, roll out to a rectangle about 30 inches long and 8 inches wide.
Spread half the cheese mixture onto the bottom third of the dough and fold that third over.
Spread remaining cheese on that third then fold the remaining third on the top.
Seal edges well and form into an oval. Seal connecting ends very well and cover with a clean towel.
Let rise for an hour and a half. While the dough is rising, preheat your oven to 350° Fahrenheit and make your crawfish etouffee.
Crawfish Etouffee
Crawfish stock
- 6 cups chicken stock
- 1 cups peeled crawfish tails
Combine stock and tails in a pot and let simmer for at least thirty minutes. Strain and keep warm.
Etouffee
- 1 stick of butter
- 6 tablespoons of flour
- 1 onion diced
- 1 stalk celery diced
- 1 bell pepper diced
- 1 jalapeno diced
- 5 cloves of garlic diced
- 2 bay leaves.
- 1 lb peeled crawfish tails
- Kosher salt
- Black pepper
- Cayenne pepper
- Hot sauce
- Green onions chopped (for topping)
Melt butter in a large pot. Add flour a little at a time until all incorporated, stirring constantly. Cook roux for about ten minutes. The goal here is for a dark blond roux.
When roux is done add onions, celery, and peppers. Cook for about five minutes or until the veggies are tender.
Add garlic and bay leaves and cook for another five minutes.
Add crawfish stock a little at a time until desired consistency is reached. It may not require all stock.
Add crawfish tails.
Simmer for ten minutes then taste and if necessary add salt, peppers, and hot sauce. Use caution as stock can sometimes be salty. While etouffee is simmering, bake your king cake.
King Cake
Egg wash
- 1 egg
- 1 splash of water
Brush egg wash on dough and bake in preheated oven for about 20 minutes or until the cake is browned on top.
Remove from oven and let cool slightly. Slice king cake and top with etouffee and some chopped green onions.