Le Boudin d’Ecrevisse Louisiana (Crawfish Boudin)

[73saint]

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!!



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.

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!!

Ingredients all together and veggies prepped the night before.



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!





Man, ya gotta make this stuff, it’s really really good!!

 

[indaswamp]

Nice looking Crawfish boudin 73saints! Big Like!

 

[sawhorseray]

Now that's some great looking sausage and something I'd like try out, Like! I've always steered away from boudin due to seeing liver in just about every recipe. I'm not a big rice eater either, but rice goes well with seafood and that's when I do eat it. Liver? Never! Peeling 20 pounds of crayfish to get two pounds of meat must have been a labor of love, nice piece of work. RAY

 

[73saint]

Now that's some great looking sausage and something I'd like try out, Like! I've always steered away from boudin due to seeing liver in just about every recipe. I'm not a big rice eater either, but rice goes well with seafood and that's when I do eat it. Liver? Never! Peeling 20 pounds of crayfish to get two pounds of meat must have been a labor of love, nice piece of work. RAY

Yep, Ray, this is the boudin for you! No liver, nice clean, fresh taste. I absolutely love it. Next time I might try the Chinese crawfish tails, wait, no scratch that. I’ll stick with peeling!!

 

[73saint]

Nice looking Crawfish boudin 73saints! Big Like!

Thanks Inda!

 

[chopsaw]

That's some good looking sausage . Some skill showing thru there too .
Nice work .

 

[73saint]

That's some good looking sausage . Some skill showing thru there too .
Nice work .

Thanks chop! I just can’t wait to try some tomorrow!

 

[zwiller]

OMG. Looks crazy good! We gotta work out some kinda trade. Beef is cheap up here... Frozen packers for frozen mudbugs???

 

[73saint]

OMG. Looks crazy good! We gotta work out some kinda trade. Beef is cheap up here... Frozen packers for frozen mudbugs???

Look, that’s one positive I am seeing down here right now. Fire sale on fresh seafood.

 

[BrianGSDTexoma]

Man that looks good! Might have to give it a go. US tails about $16 lb but worth it. I just did some crawfish cornbread. Good stuff. Wound go great with that sausage.

 

[TNJAKE]

One of the most delicious looking things I've seen on this site. If this ain't on the spinner yet then it should be

 

[73saint]

Man that looks good! Might have to give it a go. US tails about $16 lb but worth it. I just did some crawfish cornbread. Good stuff. Wound go great with that sausage.

Thanks Brian! You gotta try it, worth every penny and pretty easy to make.

One of the most delicious looking things I've seen on this site. If this ain't on the spinner yet then it should be

Thanks TN! Very much appreciated!

 

[BrianGSDTexoma]

I am wanting to try this but have never stuffed sausage. Any tips doing it by yourself? I will have to dig out my attachments. Where to get some casings?

 

[stevenau281]

There are classes? I would like to partake in them. I have a cajun restaurant in Houston looking for new opportunities to cook up some classic dishes

 

[73saint]

There are classes? I would like to partake in them. I have a cajun restaurant in Houston looking for new opportunities to cook up some classic dishes

Hey Steven, yes there are classes. Just go to the website or Facebook page. The classes haven’t resumed since COVID, but they are supposed to be gearing back up next month.

 

[73saint]

I am wanting to try this but have never stuffed sausage. Any tips doing it by yourself? I will have to dig out my attachments. Where to get some casings?

Brian I apologize, I missed this post. I buy my casings from butcher-packer, but you can get them from many places on line, like Walton’s and the sausage maker. Best advice I could give is get yourself a little lem mighty bite stuffer and watch some you tube videos on stuffing sausages. The more you stuff the better you get.

 

[stevenau281]

Brian I apologize, I missed this post. I buy my casings from butcher-packer, but you can get them from many places on line, like Walton’s and the sausage maker. Best advice I could give is get yourself a little lem mighty bite stuffer and watch some you tube videos on stuffing sausages. The more you stuff the better you get.

Found it thanks!

 

[stevenau281]

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.
View attachment 436888View attachment 436889
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!!
View attachment 436890
Ingredients all together and veggies prepped the night before.
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View attachment 436893
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!
View attachment 436894
View attachment 436895
View attachment 436897
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Man, ya gotta make this stuff, it’s really really good!!

Just pulled the trigger on the lem machine. Lol. Where did you buy your casings at and which one did you buy? There's so many!

 

[73saint]

I think I got these from Walton’s. I like their 33-30mm (?i think) “tubed” casings. They come on a little hose like tube that just slides right on your horn.

 

[Miss Piggy]

Oh my goodness! That looks and sounds awesome. We happen to have everything here to make it!