If you’re feeling a little sugared out on traditional king cakes, this fast and easy Savory Andouille King Cake is the perfect Mardi Gras twist. Packed with bold Louisiana flavor and baked into a golden, pull-apart ring, it’s a guaranteed crowd-pleaser—perfect for brunch, game day, parade-day snacking, or anytime you want something festive without the frosting.
We’re giving this recipe an extra kick with two of our favorite staples from the New Orleans School of Cooking General Store: Signature Hot Joe’s Stuff and Bulldog’s Roasted Garlic Pepper Jelly. Together, they bring just the right balance of heat, tang, and that irresistible “one more bite” energy. Scroll down for the full recipe, and let the good times roll—savory-style! 💜💚💛
2 cans crescent dough
2 links andouille sausage, split lengthwise (or boudin)
3 cups shredded cheese, divided (pepper jack, cheddar, or your favorite blend)
2 eggs
2 tablespoons water
1 bunch green onions, chopped
Signature Hot Joe’s Stuff seasoning
Preheat the oven to 375°F.
Line a baking sheet with parchment paper. Unwrap the crescent dough and lay it flat. Place the andouille (or boudin) in the center of each section of dough. Top each section with 1 cup of cheese.
Beat the eggs with 2 tablespoons of water to make an egg wash. Brush the edges of each crescent dough section with egg wash. Wrap the dough around the sausage—starting with the ends, then wrapping up the sides. Flip each piece so the seam is face down.
Arrange the wrapped segments into a circle, pressing the ends together. Pinch the dough where needed to seal. Brush the entire exterior with the remaining egg wash.
Bake for 35–45 minutes, or until golden brown. Sprinkle the top with the remaining 2 cups of cheese, then bake for 5–10 more minutes, or until the cheese is fully melted.
Remove from the oven and let cool for 10 minutes. While it cools, warm the pepper jelly on the stove until pourable, adding 1–2 tablespoons of water if needed.
Brush the warmed pepper jelly over the king cake. Finish with Hot Joe’s Stuff seasoning and chopped green onions. Serve warm or at room temperature, and refrigerate any leftovers.
This year, the New Orleans School of Cooking is serving up a mouthwatering menu in the Jax Lot for French Quarter Fest.
From Epiphany rules to the “knife stays in the box,” here’s why king cake season comes with its own set of sacred, silly traditions.
Pat Maury
March 16, 2026
My husband and I love New Orleans. And this time we signed up for your cooking school. What a treat. Chef Greg was fabulous. We learn so much. And had some much fun. Now we are in Florida cooking!