Crawfish Boudin Stuffing

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Crawfish and Pork Boudin Stuffed Omelet

I love stopping at The Best Stop or Billy's in Scott, Louisiana whenever I'm nearby to stock up on frozen pork boudin.  Scott is known as "The Boudin Capitol of the World" and even has a boudin festival each Spring. Check out my previous blog article by clicking here.

Yesterday, I took out a pound of boudin, but it turned out that we wouldn't be home so we didn't get to eat the wonderful stuff.  Since it would be a sin to let it go to waste, for breakfast I sautéed a three inch piece which I sliced open and served with a fried egg on top.  Now, what to do with the rest of it?  I decided that it would marry nicely with some packaged crawfish tails I had on hand.  Here's the result:

I sautéed a little onion and garlic in extra virgin olive oil, then added the crawfish tails.  I added a just a touch of creole seasoning.  Next I added the boudin, freed from its casing.


Make a pocket in a boneless chicken breast, stuff and bake!

Roll into balls and coat with breadcrumbs and fry!

This stuffing could be used to make crawfish pies, boudin balls or stuffed into an omelet or chicken breast.  You could also use it as a filling for pistolettes (small French rolls) or wrapped in puff pastry or crescent roll dough and baked.  It would even be excellent wrapped up and fried in an egg roll wrapper with a white remoulade sauce!


Boudin Stuffing

Ingredients:

1-2 tablespoons olive oil or butter
1 pound peeled crawfish tails
1/2 cup chopped onion
1-2 garlic cloves, minced
1 pound pork boudin, removed from the casing*
Creole seasoning to taste
optional topping: sliced green onion and chopped curly parsley

Directions:
  1. Heat oil or butter in a skillet and add onion.  Saute for 2 minutes.
  2. Add garlic and cook for about 1 minute until you can smell it.
  3. Add the crawfish tails and cook until they curl.
  4. Add the boudin and cook for 2-3 minutes until heated through.  Taste for seasoning and add a little salt, pepper or creole seasoning if necessary.
  5. Top with chopped green onion and parsley.
  6. Allow stuffing to cool before adding to a pie shell, egg roll wrapper or dough.
  7. Enjoy!  

*Rice dressing or dirty rice can be substituted for pork boudin.



Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

Follow me on Instagram @maryfdesilva

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