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Crawfish /Shrimp

Boudin

Ingredients

1/2 red or yellow bell pepper 1 cup chopped onion
1 clove minced garlic 1 tsp chopped Shallot
1.5 cup cooked rice 1 lb cooked crawfish (with fat)
2 tbsp sweet sherry 1/4 cup heavy cream
1/2 tsp dried tarragon 1 tbsp tomato paste
1 tsp thyme 2 tsp paprika
1/2 tsp nutmeg 1/2 tsp cayenne
1/4 cup chopped parsley 1/2 cup chopped green onions
1 tbsp lemon juice 1 egg
4 tbsp butter 1 tsp lemon zest

NOTE: (for Shrimp Boudin, substitute 2 lbs shrimp for crawfish, see below)

NOTE: (for the crawfish fat, substitute the shrimp butter (below) or sauté the
crawfish in butter
Lagniappe

Place 4 tbsp of butter in a medium skillet and add the roasted bell peppers,
onions, , shallots and garlic. Cover and cook about 10 minutes till the
vegetables are soft. (Set aside when done)

In a food processor coarsely chop the crawfish tails,

Bring the vegetable mix back to a simmer and add the crawfish along with
the cream and all remaining ingredients. Simmer for 10 to 15 minutes

Allow the mixture to cool and set overnight in the refrigerator before stuffing
into medium hog casings.

NOTE:
When using Shrimp, try and buy shell-on shrimp. Boil the shrimp in salted
water, peel and cool it, set both the Shrimp and the shells aside. Run the
shells through a food processor till coarsely chopped; add the chopped shells
to a stick of butter and sauté for about 5 minutes. Strain the butter and use
the shrimp and strained butter instead of crawfish fat.

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