Crawfish Boudin

• Seafood

  • 2 lbs Crawfish tail meat

• Produce

  • 1/2 cup Celery
  • 1/4 tsp Garlic
  • 1/2 cup Green bell pepper
  • 1/3 cup Green onion
  • 1 cup Onion
  • 2 tbsp Parsley

• Pasta & Grains

  • 3 cups White rice, cooked long-grain

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 1/2 tsp Salt
  • 1/4 tsp White pepper, ground

• Oils & Vinegars

  • 2 tbsp Canola oil

• Other

  • 8 ounces prepared hog casings

Found on louisianacookin.com

Description

Ingredients

• 2 pounds crawfish tail meat
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• 2 tablespoons canola oil
• 1⁄3 cup finely chopped green onion, green parts only
• 1 cup finely chopped onion
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped celery
• ¼ teaspoon minced garlic
• 3 cups cooked long-grain white rice
• 2 tablespoons finely chopped parsley
• 8 ounces prepared hog casings
• Garnish: stone-ground mustard

Directions

• In a large bowl, combine crawfish, salt, and peppers. Set aside. 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. 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.