1 hr 20 mins
A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
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Units: US | Metric
- 1 package natural hog casing (37 millimeter)
- 2 lbs peeled crayfish tails, coarsely chopped (if you can't find crawfish tails, shrimp may be substituted)
- 2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper (or red pepper of your choice)
- 3/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 cup chopped onion
- 1/8 teaspoon finely minced garlic
- 1 cup chopped green onion top (save the white part for another recipe)
- 1/4 cup chopped fresh parsley
- 3 cups hot cooked rice (for best results, use freshly made rice)
- water, to heat the boudin
- 1To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- 2Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- 3Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
- 4Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
- 5Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
- 6Remove from heat and stir in the rice, mixing very well.
- 7While 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).
- 8To cook:.
- 9Place the sausage in a single layer in a large pan or dutch oven and cover with water.
- 10Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
- 11Drain and serve immediately.
- 12An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.
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Nutritional Facts for Prudhomme's Crawfish Boudin - Boudain D'ecrevisses - Louisiana Crawfish and Rice Sausage
Serving Size: 1 (151 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 164.8
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 80.9 mg
- Sodium 437.0 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 0.6 g
- Sugars 0.8 g
- Protein 12.7 g
The following items or measurements are not included: