Boudin Royal Recipe

Preheat and prepare

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly brush the boudin links with 2 tbs canola oil to prevent sticking and promote even browning.

Grill

Place boudin links on the hot grill. Cook 4–5 minutes per side, turning gently so casings don’t split excessively, until heated through and nicely charred in spots. Internal temperature should reach 165°F (74°C). Remove to a cutting board and let rest 3 minutes, then slice each link into 1/2-inch thick medallions on the diagonal.

Prep aromatics

While the boudin rests, thinly slice and separate the white and green parts of the green onions. Mince the garlic and finely dice the shallot.

Sauté

In a 10-inch skillet over medium heat, melt 2 tbs butter. Add the minced garlic and diced shallot (and the white parts of the green onion). Sauté 1–2 minutes until softened and fragrant but not browned.

Finish crawfish

Add the thawed crawfish tails and 1 tsp creole seasoning to the skillet. Toss and cook 2–3 minutes just to heat through. Stir in 1 tbs fresh lemon juice and 1 tbs chopped green onion (green parts). Cook another 30 seconds, then remove from heat and stir in 1 tbs chopped parsley. Keep warm.

Sweat shallot and garlic

In a small saucepan over medium-low heat, melt 2 tbs of the butter. Add the minced shallot and garlic and sweat gently 1–2 minutes until translucent (do not brown).

Deglaze and reduce

Add 1 tbs dry white wine to deglaze, increase heat slightly and reduce for about 1 minute until nearly evaporated.

Emulsify butter

Reduce heat to low. Whisk in the remaining 4 tbs butter piece by piece, allowing each addition to melt and incorporate to form a silky sauce. Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp salt and 1 tsp freshly ground black pepper. For a richer, slightly creamier finish, whisk in 1 tsp heavy cream (optional). Keep sauce warm but do not boil.

Arrange the grilled boudin medallions on a warmed serving platter or individual plates.

Spoon a generous portion of the sautéed crawfish and shallot mixture over each stack of boudin medallions, distributing crawfish evenly.

Ladle the warm signature lemon butter sauce over the boudin and crawfish, using about 1–2 tbs sauce per serving. Sprinkle the remaining sliced green onion (green parts), additional chopped parsley or microgreens on top for color and freshness.

Serve immediately with lemon wedges on the side so guests can add extra bright acidity if desired.