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...