Crawfish Boudoin (Boudin)

Step 1

Sauté crawfish tails in oil, stirring occasionally. Add onions and garlic powder and shallots; let fry 5 minutes. The onions and shallots add extra zest and great taste to the boudin. Add flour and mix well.

Step 2

Pour in tomato sauce, salt, both red and black pepper. Simmer for 5 minutes.

Step 3

Add water and cook about 25 minutes. (You will need to add enough liquid that when you add the rice, your mixture will still be moist.)

Step 4

Add cooked rice and stuff into hog casing or make boudoin balls. (The casing should be soaked in water to regain the elasticity and to remove the excess preservative salt prior to stuffing.) Hog casings are purchased by the hank. A hank will stuff 100 pounds of sausage. The smallest quantity sold at a butcher or specialty meat shop is half of a hank.) Drop in boiling water and simmer 10 minutes. Ready to eat!

Step 5

Add onion tops and parsley to the rice and crawfish mixture just before stuffing.

Step 6

May be frozen before cooking. To cook after freezing, thaw out completely. Pour water in a pan, bring to boiling, add boudoin and cook 10 minutes.