Trio's Sampler Recipe

Remove boudin sausage from casing and roll into 2 equal-sized balls.

In a small bowl, beat eggs with milk to create an egg wash.

Roll each boudin ball in flour, then dip in the egg wash, and finally coat with breadcrumbs.

Heat vegetable oil in a deep fryer or pot to 350°F (175°C).

Fry boudin balls until golden brown and crispy, about 3–4 minutes. Drain on paper towels.

In a bowl, gently mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and green onion until combined.

Form mixture into 2 crab cakes and refrigerate for 15 minutes to set.

Heat vegetable oil in a skillet over medium heat.

Cook crab cakes for 3–4 minutes per side or until golden brown and heated through.

Slice green tomatoes into 1/4-inch thick rounds.

In one bowl, combine flour, cornmeal, breadcrumbs, salt, and pepper.

In another bowl, whisk together egg and buttermilk.

Dip each tomato slice in the buttermilk mixture, then dredge in the dry coating mixture.

Heat vegetable oil in a skillet to 350°F (175°C).

Fry tomato slices in batches until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

In a saucepan over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.

Add crawfish tails and cook for 2–3 minutes, stirring occasionally.

Pour in heavy cream and stir in Cajun seasoning, salt, and pepper.

Simmer sauce for 5–7 minutes, until slightly thickened.

Remove from heat and garnish with chopped parsley before serving.