Crawfish Boudin — Prudhomme's Restaurant

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

Sausage casings (37 millimeter)
2 LB peeled crawfish tails (coarsely chopped)
2 TSP salt
1½ TSP cayenne pepper (or red pepper of your choice)
3/4 TSP black pepper
¼ C vegetable oil
1 C onions (chopped)
1/8 TSP garlic (finely minced)
1 C green onion tops (chopped)
¼ C fresh parsley (chopped)
3 C hot cooked rice (for best results, use freshly made rice)

Temperature:

Place the crawfish in a bowl and sprinkle the seasonings on top, mix well and set aside.  Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.  Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.  Remove from heat and stir in the rice, mixing very well.  While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).  Makes 12 servings.

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