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Cajunate

Thick Boudin Stuffed Pork Chops

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Thick pork chops I decided to stuff with smoked boudin.

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I made a lil finishing glaze with some Blues Hog BBQ Sauce and jalapeno simple syrup and gave them a thin brushing before reomving from the Keg..

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Served with sweet potato casserole and mac and cheese.

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That finishing glaze gave it a fantastic sweet and spicy kick.


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Oh dang, as soon as I saw the title of this thread I knew it was an LA chef. That looks bomb. I might want to pm you on some specifics on this in the future if you don't mind. Most northeasterners know not what they are missing. I spent enough time in Nola and red stick to know. And I miss it.

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