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CRAWFISH BOUDIN

In a saucepan bring 5 cups of water to boil.
This will make about 25 links
Stir in rice and return to a simmer. Turn heat down just
2 ½ cups of uncooked rice
enough to retain a simmer then cover pot and do not lift
9 cups of water lid until 18 minutes.
3 tbsp. seafood base After 18 minutes, remove lid and fluff rice. Return lid
and remove from heat. Let sit 5 minutes. Once rice is
6 tbsp. unsalted butter done spread on a baking sheet to cool.
½ cup of all-purpose flour Prepare the boudin mixture sauce: Melt 6 tbsps. of
butter in a pan.
2 cups of onion diced
Once melted stir in flour and stir until the roux becomes
1 cup of green bell pepper the color of peanut butter.
diced
Add onion, bell pepper and celery to cook and stir often
1 cup celery diced for about 8 minutes.
2 tbsp. of minced garlic Add garlic and stir for an additional 2 minutes.
1 can of original Rotel Add Rotel and let cook another 2 minutes.

tomatoes drained Wisk water briskly into roux and then add seafood base and stir.
1 tsp. of kosher salt Add seasonings and let simmer for about 45 minutes.
1 tsp. of your favorite Add 3 lbs. of crawfish and stir. Cook an additional 5-7 minutes.
Cajun seasoning While rice and sauce is cooling chop the remaining 3 lbs. of crawfish and sauté quickly in a pan with 2 tbsps.
butter for about 5 minutes.
1 bay leaf
Once everything is cool, mix the crawfish in the rice.
6 lbs. of Louisiana Crawfish
tail meat (Save the fat!) Ladle in sauce a little at a time and adjust to make sure your rice is wet enough to stick together (you do not
want it wet wet).
Place mixture in a sausage stuffer and stuff into casing (32MM).
Let sit in refrigerator overnight and then twist off and smoke until internal temperature reaches 151 degrees.

Serve with your favorite mustard or dipping sauce.

MONROE-WEST MONROE

Monroe-West Monroe is home to over 150 locally owned restaurants! Crispy fried
catfish, mouthwatering po-boys, and good old-fashioned barbecue are just a few of the
tasty things you can sink your teeth into.
318-387-5691 | Monroe-WestMonroe.org
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