Dana Melancon's Recipe for Boudain Dip

Four casings of boudain
Sour cream
Miracle whip or mayo
Lemon juice
Tony Chachere Cajun seasoning

Get boudain to room temperature, remove casing and mash thoroughly...
Add one dollup of miracle whip or mayo 
(one extra dollup, ok for creamier texture)


8 oz of sour cream
One cap full of lemon juice
1 ½ tso Tony seasoning

 
Mix well, chill for one hour...
Serves many... 
Excellent with Ritz or other party crackers...


http://danamelancon.com/