Crawfish Boudin ~ Foamheart

[foamheart]

I'll start with my recipe........

Crawfish boudin!

3 or 4 lbs peeled crawfish
2 Sticks Butter
4 lg. bundles of green onion tops chopped
1/4 C flour
1 qt. spring water
A whole bunch of cold dry medium grain rice (made at least the night before).
Spices, salt, cayenne, Tony's, garlic & onion powder or whatever you like.

With the burner on the very lowest setting melt butter in a large pot, add onions and sweat with a little salt. Low and slow for 20 mins min. its is love you are making here, don't rush it.

Add flour and allow mix well and allow to sweat again 10 mins. it allows the flour to grab some butter and hug it. That way the flour doesn't taste raw and grainy.

Add water and bring to a simmer and way away.

Add spices to make you happy, hot? Sure, garlic of course, Onion it compliments the green onion subtleness, Tonys just because I like it. Be 100% happy with your taste here.

Add crawfish, turn the fire off. Put the lid on and walk away for 10 mins. Come back and taste it and adjust the seasonings.

Mix now with rice until you reach desired consistency.

And stuff, chill and either bag and tag OR smoke. Remember there is no cure in this and its seafood so no long smoking!

Then bag and tag and in the freezer!



Its all cooked but not smoked.

It got 45 mins drying, then another hour of all apple.



And immediately back in the reefer to cool.

I would have done more pictures but wasn't exactly my best day at the smoker today...>LOL

Thats it. I know traditional boudin always has liver but I just could not find a way to say liver and crawfish together that even sounded remotely appealing....LOL

Great snack food.

 

[pc farmer]

They look great Foam

 

[foamheart]

They look great Foam

Thank you sir..... Good way to clear some room outta the freezer too!

 

[jcam222]

Sound fantastic! I do not believe I have had the opportunity to try these before.

 

[KrisUpInSmoke]

They definitely look great. Being in PA, I haven't really had the opportunity to eat crawfish. I caught them before but never ate them. In sausage would be the ideal way to ease into trying them.

 

[chopsaw]

Looks great . Very nice .

 

[TomKnollRFV]

So Kevin... I'm available to be adopted if the being your new son comes with tasting some of that..

Jokes about being adopted again aside I totally agree with not adding liver. Crawfish can be pretty darn delicate and liver sure ain't.

 

[kelbro]

What kind of casings did you use?

I'm struggling trying to understand the exact sequence.

1. Stuff
2. Chill
3. Smoke
4. Here's where I get lost...

 

[pineywoods]

That looks great and would be the only way I'd eat boudin cause I don't like liver

 

[crazymoon]

Kevin, I can almost smell those babies from here,they look excellent!

 

[SmokinAl]

My Gosh, those look & sound fantastic Kevin!
Nice work!
Al

 

[ab canuck]

Foam that looks great!!! I finally got to try boudin last spring and enjoyed it, And Love crawfish.... It sounds and looks great. Big like...

 

[foamheart]

Sound fantastic! I do not believe I have had the opportunity to try these before.

Thank you

Yes, these are pretty unusual even for here. If you crawfish yourself its not too bad, but crawfish cost about the same as Prime rib here now. So it would get expensive to make 'em. Kinda funny when you think about it, people paying the same as prime rib for mud bugs that are found in any ditch and water hole. LOL

 

[foamheart]

They definitely look great. Being in PA, I haven't really had the opportunity to eat crawfish. I caught them before but never ate them. In sausage would be the ideal way to ease into trying them.

Thank you

I had an old uncle who would occasional take me fishing in Texas. He'd tell everyone, "he must be a coonass, he'd rather eat the bait than fish"

 

[foamheart]

Looks great . Very nice .

Thank ya thank ya!

 

[foamheart]

So Kevin... I'm available to be adopted if the being your new son comes with tasting some of that..

Jokes about being adopted again aside I totally agree with not adding liver. Crawfish can be pretty darn delicate and liver sure ain't.

Thank you

Well if your boudin is make correctly, I never even notice that liver taste. I think in this case, its more in my mind than in my mouth.....LOL

 

[foamheart]

What kind of casings did you use?

I'm struggling trying to understand the exact sequence.

1. Stuff
2. Chill
3. Smoke
4. Here's where I get lost...

I have always used natural casing from Butchers and Packers, either hog or sheep. I have had very good results from them.

The thing about all sausage is to keep it cold. Period! It cut/grinds better cold. its easier to season and mix, although its cold as all get out. Its help firm up the sausage before stiffing, etc etc .....

After you smoke it ( about 2 hours total max, ya see its all cooked already), into chill. once its rested and cold, then I bag and tag it. Its not hard, its just the most important thing is cold when dealing with meats. When you add rice or a starch you've really got to watch it. Don't want any one to get sick.

 

[foamheart]

Whole crawdads in PA is rare but WalMart around here has 1lb packs of frozen tail meat. A box of black beans rice a pack of tails and some hot sauce...……...Oh my!

When I was but a wee whipper snapper, we'd tie a piece a bacon to a string and head for the creek. Course that was in NC before we migrated to Louisiana. I guess crawfish are like mosquitos they are everywhere, just some places get smaller amounts and sizes! LOL

 

[foamheart]

That looks great and would be the only way I'd eat boudin cause I don't like liver

Awwww..... You'd like boudin, and if I hadn't told ya, you'd have never known the liver was in it. I always wondered about that too. Why'd they even put it in if its not a predominant taste?

 

[foamheart]

Kevin, I can almost smell those babies from here,they look excellent!

Thanks Man, wish ya was here, I got the reefer full of cold longnecks too. Ya know, 'tis the season! Or any excuse is a good one?