Louisiana Crawfish Boudin

Chef’s Note









  • 2 lbs louisiana crawfish tails, peeled
  • 8 ounceshog casings
  • 2 teaspoonssalt
  • 12 teaspooncayenne
  • 12 teaspoonwhite pepper
  • 1 tablespooncreole seasoning
  • 6 tablespoonscanola oil (divided) or 6tablespoonsvegetable oil (divided)
  • 1 cuponion, small dice
  • 1 teaspoongarlic, minced
  • 12 cupcelery, small dice
  • 12 cupgreen bell pepper, small dice
  • 13 cupwhite wine
  • 3 cups freshly cooked white rice
  • 12 cupparsley, chopped
  • 34 cupgreen onion, greens only
  • pepper (to taste)
  • 12 cupcreole mustard (for serving)
  • Directions

  • Soak hog casings in cold water for 10 minutes. Hold casings open under a running faucet and flush water through inside of casings. Reserve casings chilled.
  • Place Louisiana Crawfish tails in bowl and season with salt, cayenne, white pepper and Creole seasoning. Reserve chilled.
  • Heat large sauté pan over medium-high heat and add 3 Tbsp. canola oil. Add onions, garlic, celery and bell peppers and cook until peppers are tender and onions are translucent (about 5 minutes). Reserve.
  • Heat another large sauté pan over medium-high heat and add remaining 3 Tbsp. canola oil. Add seasoned crawfish and sauté until cooked through (about 6-8 minutes). Add white wine and cook until liquid is reduced by 2/3rds. Reserve.
  • Combine cooked vegetables, cooked crawfish and cooking liquid, cooked rice, parsley and green onions in large bowl. Place mixture on cutting board and chop coarsely with knife until crawfish pieces are about 1/4 of original size. Season with salt and pepper to taste.
  • Place mixture into a sausage press and fill casings. Twist casings a few times every 5 inches to separate each link. Fill all casings until mixture is finished.
  • To cook, fill large pot with 3 inches of water and bring to simmer. Add crawfish sausage and simmer gently for 12-15 minutes. Remove from water and serve hot with Creole mustard.
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