Boudin Enchiladas Recipe
3 Enchiladas filled with housemade boudin, Louisiana crawfish etouffee, fried egg, pork cracklin’, pickled peppers
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Ingredients
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Filling
Method
Preparation
- 1
Make the Filling
In a skillet over medium heat, add diced onion, bell pepper, and celery, sautéing until softened (about 5-7 minutes). Add minced garlic and cook for another minute. Stir in the crawfish tails and crawfish etouffee sauce, cooking until heated through. Remove from heat and mix in the crumbled boudin sausage.
- 2
Prepare the Enchiladas
Preheat the oven to 180°C (350°F). Take a tortilla, spoon some of the filling into the center, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat for all three tortillas.
- 3
Add Toppings
Top the enchiladas with additional crawfish etouffee sauce and sprinkle with pork cracklin’. Bake in the preheated oven for 15-20 minutes until heated through.
- 4
- 5
Serve
Remove the enchiladas from the oven, top each with a fried egg, and garnish with pickled peppers before serving.