Recipe: Crawfish Boudin

Published on: March 9th, 2015
Crawfish Boudin
Recipe courtesy of Louisiana Cookin' Magazine
  1. 2 pounds crawfish tail meat
  2. 1 1/2 teaspoons salt
  3. 1/2 teaspoon cayenne pepper
  4. 1/4 teaspoon ground white pepper
  5. 2 tablespoons canola oil
  6. 1⁄3 cup finely chopped green onion, green parts only
  7. 1 cup finely chopped onion
  8. ½ cup finely chopped green bell pepper
  9. ½ cup finely chopped celery
  10. ¼ teaspoon minced garlic
  11. 3 cups cooked long-grain white rice
  12. 2 tablespoons finely chopped parsley
  13. 8 ounces prepared hog casings
  14. Garnish: stone-ground mustard
  1. In a large bowl, combine crawfish, salt, and peppers. Set aside.
  2. In a large skillet over medium heat, add canola oil, and cook onions, bell pepper, celery, and garlic until softened, about 5 minutes. Add crawfish mixture, and cook 15 minutes more. Remove from heat, and fold in rice. Stuff casings while filling is still hot, twisting into 4-inch links.
  3. In a large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. Drain. In a large skillet, add crawfish boudin, and cook over medium-high until golden brown on all sides. Serve immediately with mustard, if desired.
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