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Prudhommes Crawfish Boudin – Boudain

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Ingredients

Adjust Servings:
1 package natural hog casing (37 millimeter)
2 lbs peeled crayfish tails, coarsely chopped (if you can't find crawfish tails, shrimp may be substituted)
2 teaspoons salt
1 1/2 teaspoons cayenne pepper (or red pepper of your choice)
3/4 teaspoon black pepper
1/4 cup vegetable oil
1 cup chopped onion
1/8 teaspoon finely minced garlic
1 cup chopped green onion top (save the white part for another recipe)
1/4 cup chopped fresh parsley
3 cups hot cooked rice (for best results, use freshly made rice)
water, to heat the boudin

Nutritional information

164.9
Calories
49 g
Calories From Fat
5.5 g
Total Fat
0.8 g
Saturated Fat
81 mg
Cholesterol
437.1 mg
Sodium
15.6 g
Carbs
0.7 g
Dietary Fiber
0.8 g
Sugars
12.7 g
Protein
151g
Serving Size

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Prudhommes Crawfish Boudin – Boudain

Features:
    Cuisine:

    A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

    • 100 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Prudhomme’s Crawfish Boudin – Boudain D’ecrevisses – Louisiana Crawfish and Rice Sausage, A flavorful blast from the Prudhomme family cookbook To stuff the casings, you will need a meat grinder with a sausage horn attachment If you don’t have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides , A flavorful blast from the Prudhomme family cookbook To stuff the casings, you will need a meat grinder with a sausage horn attachment If you don’t have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides


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    Steps

    1
    Done

    To Prepare Casings: Let Casings Soak in Cool Water About Five Minutes to Remove Salt on Outer Surface (no Longer, or They Will Become Too Tender to Stuff) and Flush Salt from the Inside by Placing One End on Faucet Nozzle and Turn on Cold Tap Water (if You See Holes or Water Leaking, Cut and Discard).

    2
    Done

    Remove Casing from Faucet and Gently Squeeze Out Water; Cover Rinsed Casings and Refrigerate Until Ready to Use.

    3
    Done

    Place the Crawfish in a Bowl and Sprinkle the Seasonings on Top; Mix Well and Set Aside.

    4
    Done

    Heat the Oil in a Saucepan and Saute the Vegetables Over Medium Heat For About Five Minutes or Until Translucent.

    5
    Done

    Add the Seasoned Crawfish and Cook About 20 Minutes More, Stirring Occasionally.

    6
    Done

    Remove from Heat and Stir in the Rice, Mixing Very Well.

    7
    Done

    While the Mixture Is Still Hot, Fill the Casings, Making Links by Twisting the Filled Casing Several Turns Periodically (a Four Inch Link Is a Good Size).

    8
    Done

    to Cook:

    9
    Done

    Place the Sausage in a Single Layer in a Large Pan or Dutch Oven and Cover With Water.

    10
    Done

    Heat Over High Until Water Is Nearly Simmering and Reduce Heat to Maintain Just Under Simmering Until the Sausage Is Heated Through About 15 to 20 Minutes (cooking Over Higher Heat May Lead the Casings to Burst).

    11
    Done

    Drain and Serve Immediately.

    12
    Done

    an Alternate Method of Cooking Would Be to Saute the Sausages in a Frying Pan in a Little Oil or Butter.

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    Emily Johnson

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