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Crawfish Boudin Recipe

Name: Cajun Catch Seafood Market & Delis CRAWFISH BOUDIN Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1.5 lbs raw crawfish tails (peeled); 1 cups long-grain white rice (uncooked); 2 cups chicken stock; 6 oz andouille sausage, casing removed and finely chopped; 1 cup yellow onion, finely diced; 0.5 cup bell pepper (green), finely diced; 0.5 cup celery, finely diced; 3 cloves garlic, minced; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 0.5 tsp cayenne pepper; 1 tsp smoked paprika; 0.5 tsp dried thyme; 0.5 tsp file powder (optional); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp chopped fresh parsley; 3 tbsp chopped green onions (scallions); 6 oz cooked pork shoulder or leftover smoked pork (optional, finely chopped); 10 ft natural hog casings (rinsed) or synthetic sausage casings; 2 tbs vegetable oil or neutral oil (for pan-searing); 4 pieces lemon wedges (for serving)

Inspired by Cajun Catch Seafood Market & Deli

Time2h

Serves8

Make Crawfish Boudin Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crawfish Boudin Filling

1 1/2 lbs raw crawfish tails (peeled)

1 cups long-grain white rice (uncooked)

2 cups chicken stock

6 oz andouille sausage, casing removed and finely chopped

1 cup yellow onion, finely diced

1/2 cup bell pepper (green), finely diced

1/2 cup celery, finely diced

3 cloves Garlic, minced

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1/2 tsp Cayenne pepper

1 tsp Smoked paprika

1/2 tsp dried thyme

1/2 tsp file powder (optional)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp chopped fresh parsley

3 tbsp chopped green onions (scallions)

6 oz cooked pork shoulder or leftover smoked pork (optional, finely chopped)

Sausage Casings & Finishing

10 ft natural hog casings (rinsed) or synthetic sausage casings

2 tbs vegetable oil or neutral oil (for pan-searing)

4 pieces lemon wedges (for serving)

Method

Crawfish Boudin Filling

Cook the rice

Rinse the long-grain rice under cold water until water runs clear. In a small saucepan combine rice and 2 cups chicken stock. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender and liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with fork.

Prepare crawfish and sausage

If using whole crawfish tails, pat dry and roughly chop half of them and leave half coarsely chopped for texture. Remove casings from andouille and finely chop. Set both aside.

Make the roux-based cream sauce

In a large skillet or Dutch oven over medium heat, melt 2 tablespoons unsalted butter. Add the diced onion, bell pepper and celery (the 'holy trinity') and sauté 6–8 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle in 2 tablespoons flour and stir constantly 2 minutes to form a blond roux. Slowly whisk in 1 cup whole milk until smooth and slightly thickened, about 2–3 minutes.

Combine filling components

Stir the chopped andouille and chopped (or whole) crawfish tails into the sauce. Add the cooked rice, smoked paprika, cayenne, dried thyme, file powder (if using), kosher salt and black pepper. If using chopped pork shoulder, stir it in now. Reduce heat to low and simmer 3–5 minutes to marry flavors, stirring frequently. Taste and adjust seasoning.

Finish and cool

Remove pan from heat and fold in chopped fresh parsley and green onions. The mixture should be moist but able to hold shape. If too wet, cook a few minutes to reduce; if too dry, add up to 1/4 cup milk or stock. Transfer filling to a bowl and chill in refrigerator at least 30 minutes (this firms the filling for stuffing).

Stuffing & Cooking Boudin

Prepare casings

If using natural hog casings, rinse thoroughly under running water and flush inside by running water through them. Keep casings submerged in warm water until ready to use. Fit a sausage stuffer or funnel onto the stuffer tube and slide the casing onto the tube, leaving a 6" tail.

Stuff sausages

Fill the stuffer hopper with cooled crawfish filling. Turn the stuffer slowly to push filling into the casing; aim for a firm but not overpacked fill to avoid bursting. Periodically twist the filled casing into 4–5 inch links. If you have no stuffer, spoon the chilled filling into the casing mouth and use a chopstick or skewer to tamp it down gently, then tie off and portion into links.

Poach the boudin

Bring a large pot of water to a gentle simmer (not boiling) and add a tablespoon of salt. Gently poach the stuffed boudin links in batches for 12–15 minutes to set the casing and heat through. Do not boil vigorously to avoid bursting. Remove with a slotted spoon and drain on wire rack.

Cool and store (optional)

Let links cool to room temperature, then refrigerate if not cooking immediately. Boudin will keep refrigerated up to 3 days or freeze up to 3 months (wrap tightly).

Pan-sear to finish

When ready to serve, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add boudin links and sear 2–3 minutes per side until nicely browned and slightly crisp. Pierce one link to ensure hot center (or reheat in 350°F / 175°C oven 10–12 minutes). Serve hot with lemon wedges.