Recipe
Seafood Boudin
Ingredients
- 1 pound crawfish tails
- 1 pound peeled and deveined shrimp
- 1/3 cup minced shallots
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly ground white pepper
- 3 cups cooked medium-grain rice
- 2 tablespoons finely chopped parsley
- 1 1/2-inch diameter casings, about 4 feet in length
- 1/4 teaspoon black peppercorns
- 1 yellow onion, quartered
- 4 lemon slices
- 1 bay leaf
- 4 tablespoons butter
- Mustard Cream Sauce
Directions
- In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley.
- Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm.
- To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.
Recipe Details
- Source: Emeril Live EM1E39e
- Dish Type: Entree
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