Remove the casing from your boudin sausage and crumble the meat directly into a large skillet over medium-high heat. Cook for 5 to 7 minutes, breaking it apart as it cooks, until the sausage is fully browned and any excess fat has rendered out.

Stir in the minced garlic, diced onion, and bell pepper to the browned sausage and cook for another 2 to 3 minutes until the vegetables soften slightly.

Sprinkle the Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and salt over the sausage mixture and stir well to coat everything evenly. Cook for another minute.

Remove the skillet from heat and let the sausage mixture cool for 2 to 3 minutes.

Transfer the slightly cooled sausage mixture to a mixing bowl and add the softened cream cheese and sour cream. Stir thoroughly until the cream cheese is fully incorporated and no lumps remain.

Add the shredded sharp cheddar cheese to the mixture and stir until evenly distributed and the cheese begins to melt into the warm dip.

Pour the entire dip mixture into an 8x8 inch baking dish or small oven-safe skillet and smooth the top with a spatula.

Bake the dip uncovered at 350 degrees Fahrenheit for 12 to 15 minutes until the edges are bubbling and the top is golden brown.

Remove the baking dish from the oven and let it cool for 2 minutes before garnishing with fresh green onions and chopped parsley. Serve immediately with crackers, toasted bread, or fresh vegetables.