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Recipe

Seafood Boudin

  • Yield: 8 servings

Ingredients

  • 1 pound crawfish tails
  • 1 pound peeled and deveined shrimp
  • 1/3 cup minced shallots
  • 1/2 cup heavy cream
  • 1/4 cup brandy
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground white pepper
  • 3 cups cooked medium-grain rice
  • 2 tablespoons finely chopped parsley
  • 1 1/2-inch diameter casings, about 4 feet in length
  • 1/4 teaspoon black peppercorns
  • 1 yellow onion, quartered
  • 4 lemon slices
  • 1 bay leaf
  • 4 tablespoons butter
  • Mustard Cream Sauce

Directions

  • In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley.
  • Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm.
  • To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.