Pin on Louisiana Cuisine
Crawfish Boudin in Steamer. As you are cooking the rice, all of the other steps to make Crawfish Boudin can be performed. Add all of the seasonings to the bowl of coarsely chopped Crawfish Tails and mix well. In a deep skillet heat the oil and sauté the Onions, Green Onions, Garlic and Parsley on medium heat until translucent (about five minutes).
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Add crawfish mixture, and cook 15 minutes more. Remove from heat, and fold in rice. Stuff casings while filling is still hot, twisting into 4-inch links. In a large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. Drain.
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Crawfish boudin, a Southern specialty. Crawfish, salt, and pepper should all be mixed together in a big bowl. Dedicate a separate space for. Cook the onions, bell pepper, celery, and garlic in the canola oil in a large skillet over medium heat for about 5 minutes, or until the vegetables are tender. After 15 minutes, stir in the crawfish mixture.
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Sauté crawfish tails in oil, stirring occasionally. Add onions and garlic powder and shallots; let fry 5 minutes. The onions and shallots add extra zest and great taste to the boudin. Add flour and mix well. Step 2. Pour in tomato sauce, salt, both red and black pepper. Simmer for 5 minutes. Step 3. Add water and cook about 25 minutes.
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Preheat your grill to medium heat (approximately 400-425F) and lightly grease the grill grates with butter or olive oil. Place boudin links on the grill, evenly spaced. Close the grill lid and cook for about 5 minutes. Open the lid and flip the boudin links so it can cook evenly on the other side.
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Bring water to a boil. Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. The water will then be cooled, but keep heating the water up to a very light simmer. Do not re-boil the water, as this can cause the boudin casings to burst. Continue to cook, uncovered, for about 10 to 15 minutes.
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To cook crawfish boudin, you can boil or steam it. If boiling, place the sausages in a pot of boiling water and cook for about 15-20 minutes. If steaming, place them in a steamer basket and steam for about 25-30 minutes.
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Add cooked rice, parsley and green onions and mix well. Roll into balls. Preheat deep fryer to 375 degrees. Season corn flour with thyme, basil, marjoram, and Creole Seasoning. Roll boudin balls in corn flour mixture, shaking off the esxcess. Fry for 3-4 minutes, or until golden brown. Serve hot.
Crawfish Boudin
Place your pork, liver, fat or butter if using, vegetables, and dry seasonings in a large pot (without the green onions or parsley). Add water to cover to a depth of 1-2 inches. Cover the pot and simmer for 1 ½ to 2 hours. If you want, brown the pork and vegetables first with a little oil, then add the spices and water and simmer.
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Put it all in a lidded container and set in the fridge at least an hour, and up to a day. Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours.
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Step 5 In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning.
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Boil. Boiling Boudin is the best way to get them juicy and truly delicious. Place the links in a deep pot or a stockpot and cover them with water. Boil the pot on medium to high heat for 4 to 5 minutes. After 5 minutes, turn off the heat. Allow the Boudin Links to sit in the hot water for another 10 minutes.
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Microwave: Wrap one link in damp paper towel. Heat for one minute on high or to desire heat level. Steam: Fill pot with enough water to cover bottom (about half inch). Heat on high until steam forms. Lower temperature and place boudin in pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.
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Once seared place the shoulder in a slow cooker or a medium size pot. In the same skillet sauté the onions, bell peppers, and celery. Add a 1/2 teaspoon of salt to help draw out some moisture and cook till soft. Add the garlic and 1/2 the chopped green onions. Cook for a few minutes more.
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To cook Crawfish Boudin, start by shaping the mixture into sausage-like rolls, approximately 4-6 inches long. Heat the vegetable oil in a skillet over medium heat and cook the Boudin until golden brown and crispy on all sides, approximately 4-6 minutes per side. Alternatively, you can also bake the Boudin in a preheated oven at 400°F (200°C.
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