Prudhomme’s Crawfish Boudin – Boudain D’écrevisses – Louisiana Crawfish and Rice Sausage Recipe
This Prudhomme’s Crawfish Boudin recipe, straight from the renowned Prudhomme family cookbook, offers a delightful taste of Louisiana. It’s a savory, spicy, and flavorful dish that blends crawfish, pork, rice, and a few essential Cajun ingredients. This boudin is a true reflection of the region’s cuisine—bold, vibrant, and unforgettable. Whether you’re stuffing casings or opting for crispy fried crawfish patties, this recipe is guaranteed to impress. Perfect for lunch, snacks, or a Cajun-inspired brunch, it brings a burst of flavor and Southern charm to your table.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Yield: 2 3/4 pounds
Ingredients:
| Ingredient |
Quantity |
| Crawfish tails |
1 lb |
| Salt |
2 tsp |
| Cayenne pepper |
2 tsp |
| Black pepper |
1 1/2 tsp |
| Onion (chopped) |
3/4 medium |
| Garlic (minced) |
1/4 clove |
| Green onion tops (chopped) |
1 bunch |
| Fresh parsley (chopped) |
1 tbsp |
| Cooked rice |
1 cup |
| Water |
1/8 cup |
Nutritional Information (per serving):
| Nutrient |
Amount |
| Calories |
164.9 kcal |
| Fat |
5.5 g |
| Saturated Fat |
0.8 g |
| Cholesterol |
81 mg |
| Sodium |
437.1 mg |
| Carbohydrates |
15.6 g |
| Fiber |
0.7 g |
| Sugars |
0.8 g |
| Protein |
12.7 g |
Instructions:
Prepare the Casings:
| Step |
Instruction |
| 1 |
Begin by soaking the casings in cool water for about 5 minutes to remove excess salt from the outer surface. Avoid soaking them too long, as the casings may become too soft to handle. |
| 2 |
After soaking, rinse the inside of the casings by placing one end under a running cold tap. Make sure to flush out any remaining salt. If any casings show signs of holes or leaks, cut and discard them. |
| 3 |
Gently squeeze out the water from the casings, then cover and refrigerate them until you’re ready to stuff them. |
Prepare the Filling:
| Step |
Instruction |
| 1 |
Place the crawfish tails in a large bowl and sprinkle with salt, cayenne pepper, and black pepper. Mix well, ensuring the crawfish is evenly coated with the seasonings. Set aside. |
| 2 |
In a saucepan, heat oil over medium heat. Add the chopped onion, garlic, and green onions. Sauté for about 5 minutes, or until the vegetables become tender and translucent. |
| 3 |
Add the seasoned crawfish mixture to the pan and cook for an additional 20 minutes, stirring occasionally to prevent burning. The crawfish should be well-cooked and infused with the flavors of the vegetables and seasonings. |
| 4 |
Once the crawfish mixture is cooked, remove it from the heat and stir in the freshly cooked rice. Mix thoroughly to combine all the ingredients into a cohesive, flavorful filling. |
Stuff the Casings:
| Step |
Instruction |
| 1 |
With the filling still hot, start stuffing the casings. To do so, carefully pack the crawfish and rice mixture into the casings. Make sure to twist the casing every 4 inches or so to form links. |
| 2 |
Continue stuffing until all the casings are filled. You should aim for about 12 sausage links, each roughly 4 inches long. |
Cooking the Boudin:
| Step |
Instruction |
| 1 |
To cook the boudin, place the sausages in a large pan or Dutch oven. Add enough water to cover the sausages completely. |
| 2 |
Bring the water to a high heat until it’s just about to simmer. Once it’s nearly simmering, reduce the heat to low, ensuring the water stays just below a simmer. Let the sausages cook for about 15 to 20 minutes. Be careful not to cook over high heat, as this can cause the casings to burst. |
| 3 |
Once the sausages are heated through and fully cooked, drain them and serve immediately. |
Alternate Cooking Method:
If you prefer a different method, you can sauté the sausages in a frying pan. Heat a little oil or butter in the pan and brown the sausages on all sides, about 5 minutes, until they are crispy and golden. This method adds a nice crunch to the outside while keeping the interior moist and flavorful.
Tips and Variations:
- Stuffing Casings: If you don’t have a meat grinder with a sausage horn attachment, you can skip the casing-stuffing and shape the crawfish and rice mixture into 1/4-cup patties. Fry these patties in hot oil until golden brown on both sides for a delicious alternative.
- Cajun Heat: Adjust the cayenne pepper according to your heat preference. If you like it spicier, feel free to add more, but if you prefer a milder flavor, reduce the amount.
- Rice Substitutes: Although the recipe calls for regular white rice, you can experiment with other varieties, such as jasmine or brown rice, to give the dish a different texture or flavor.
Enjoy the rich, savory taste of Louisiana with this authentic Crawfish Boudin recipe, guaranteed to transport your taste buds to the bayous of the South. Whether served as a snack, lunch, or part of a larger Cajun feast, these sausages are perfect for any occasion.
