Le Boudin d’Ecrevisse Louisiana (Crawfish Boudin)

[Cajun Smokes]

Last Sunday, I took a class at our local Southern Food and Beverage museum. It was all about boudin. Well, thanks to my pal @indaswamp, I already am set on traditional boudin, but I figured I may learn a thing or two anyway. Well, this crawfish boudin we made blew me away. I had to try and duplicate it. We paid $ for the class, but you guys have taught me so much, I had to share this with you. So here it is...Enjoy!!

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Pretty much followed this recipe to the letter. I did add some liquid crawfish boil and some of the juice I saved from the crawfish tails. You are trying to create a dressing like texture. Also, disregard the written notes about kitchen bouquet; that was for another recipe.
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Had to peel 20lbs of crawfish for 2 lbs of tails but they were spicy and fatty. I knew we would be in for a treat!!
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Ingredients all together and veggies prepped the night before.
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Ok I could have stopped here. This dressing is so delicious I wanted to top it with bread crumbs and bake in the oven, but I digress!
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Man, ya gotta make this stuff, it’s really really good!!

Got me hungry seeing this and ready to make boudin. Nice looking recipe, gonna try it