Crawfish Boudin Stuffing

-
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

Comments

Post a Comment

Popular posts from this blog

The Colors of Marvel's Super Hero Island Evoke Strong Emotions

-
Image
I wasn't always a Marvel fan but after developing a healthy obsession with Universal Orlando and Thor (or should I say, Chris Evans), I'm quickly becoming one.  I am fascinated with the films based on Marvel characters and though I would not classify myself on the same level as some Marvel enthusiasts, I enjoy looking up each character and their comic book history on the interwebs.  It's a scientific fact that colors evoke strong psychological responses.  Did you ever notice that fast food restaurants almost always use the color red in a major way because it enhances appetite while blue can suppress appetite? As guests first view Marvel Super Hero Island at  Universal's Islands of Adventure , a rush of color hits you in the face with a superhuman force!  This "island" of villains and heroes is a feast for the eyes with a multitude of vivid colors.  Towering classic Marvel comic artwork is almost too much for a guest's mind to tak
Read more

The Do's and Don'ts of Hotel Room Cooking

-
Image
     One of the hottest trends on Youtube right now is cooking in your hotel room!   Why would anyone want to cook in a hotel room?  Because it's budget friendly (especially if you've looked at a room service menu lately).  It's also convenient in case you're hungry late at night and don't want to venture out, and it's kind of fun (it reminds me of my girl scout camping days)!      Some hotels chains such as Residence Inns, Homewood Suites and Extended Stay hotels have full kitchens, and many budget friendly "free breakfast" hotels rooms are equipped with a mini-refrigerator and microwave oven.  However, more often than not, your room is likely to be only equipped with a coffee maker and an ice bucket.  And, most theme park value hotels don't even have a coffee maker!      So how does one cook in this situation?  You would not believe what people are cooking in there hotel rooms!  There are dozens of "hotel room cooking" videos on You
Read more

Cajun and Creole Dictionary

-
Cajun and Creole Dictionary Cajun (cay-jun)  Slang for Acadians, “Cajuns” settled along the swamps and bayous of Louisiana. The term now applies to the people, the culture, and the cooking.  This cooking style evolved from using the available resources such as the local seafood and wild game. The local native Americans lent the use of corn, ground sassafras and bay leaves. Cajun cooking is associated with “one-pot meals.”  Allons (al-on):  Let’s go! Andouille (ahn-do-ee)  A spicy country sausage used in Gumbo and other Cajun dishes. Bayou (bi-yoo)  The streams or small rivers in Louisiana. Bisque (bisk)  A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters. Bon Appetite! (bon a-pa-teet)  “Good appetite” or "Enjoy!" Boucherie (boo-shuh-ree)  A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family helps to process the different cu
Read more