Boudin Chimichangas with Crawfish Cream Sauce
Boudin Chimichangas with Crawfish Cream Sauce is a delightful dish that combines crispy, golden chimichangas filled with flavorful boudin sausage and creamy crawfish sauce. Perfect for gatherings or a cozy night in, this recipe offers a unique twist on traditional flavors, ensuring every bite is a crowd-pleaser. With its satisfying crunch and rich, savory sauce, it’s an ideal choice for anyone looking to impress without spending hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Frying
- Cuisine: Cajun
Ingredients
Scale
- 1 lb chicken or turkey sausage (boudin-style)
- 6 taco-sized flour tortillas
- 6 pepper jack cheese sticks
- 6 tsp Creole seasoning
- Oil or butter (for frying)
- 12 oz crawfish tails (or shrimp)
- 1½ cups half-and-half or heavy cream
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 tbsp all-purpose flour
- Garnish: Chopped green onions
Instructions
- Warm tortillas and fill each with boudin sausage, a cheese stick, and Creole seasoning. Roll tightly and secure with toothpicks.
- Heat oil in a skillet to 350°F. Fry chimichangas for about 4-5 minutes until golden brown and crispy. Drain on paper towels.
- For the sauce, sauté garlic in olive oil, then add flour and crawfish tails along with Cajun seasoning. Stir in half-and-half or cream until thickened.
- Serve chimichangas topped with crawfish cream sauce and garnish with green onions.
Nutrition
- Serving Size: 1 chimichanga (approximately 150g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg