Brisket Boudin Rice Bowl with Corn Pudding and Spicy Creole Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty rice bowl featuring smoky brisket boudin, creamy corn pudding, and a zesty Creole-spiced sauce inspired by Houston’s BBQ traditions. This American-inspired rice and grain recipe, ready in about 60 minutes, pairs brisket boudin sausage, uncooked jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, sliced brisket boudin sausage
• 1 cup uncooked jasmine rice
• 2 cups water
• 1 cup, fresh or frozen corn kernels
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup grated sharp cheddar cheese
• 2 tbsp unsalted butter
• 1 tsp Creole seasoning
• 1 tbsp hot sauce
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 2 stalks, thinly sliced green onions
• to taste salt
• to taste black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Preheat oven to 350°F. In a blender, combine 1 cup corn kernels, 1/2 cup heavy cream, 2 large eggs, 1/2 cup grated sharp cheddar cheese, and 2 tbsp unsalted butter. Blend until smooth and season with salt and pepper.
3. Step 3: Pour the corn mixture into a greased small baking dish and bake for 30 minutes, or until the pudding is set and the top is lightly golden.
4. Step 4: While the corn pudding bakes, heat a large skillet over medium heat. Add 8 oz sliced brisket boudin and cook for 5-6 minutes, stirring occasionally, until browned and heated through.
5. Step 5: Mix 1/4 cup mayonnaise with 1 tbsp hot sauce, 1 tsp Creole seasoning, and 1 tbsp lemon juice in a small bowl to create a spicy Creole sauce.
6. Step 6: To assemble, spoon cooked jasmine rice into bowls, top with warm brisket boudin slices, a scoop of corn pudding, and drizzle with the spicy Creole sauce. Garnish with 2 thinly sliced green onions and serve immediately.