Category: Fish & Seafood -

Boudin Chimichangas with Crawfish Cream Sauce     

Ingredients:
Chimichangas:
1 pound boudin uncased
6 soft taco-sized flour tortillas
6 sticks mozzarella cheese
6 teaspoons Creole seasoning
Oil or butter for frying
Chopped green onions for garnish

Crawfish Cream Sauce:
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 tablespoon dried onion
2 cloves garlic, minced
1-2 teaspoons Cajun seasoning
12 ounces crawfish tails
1½ cups half-and-half or heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon butter

Preparation:
Chimichangas:
In a skillet over medium heat, warm the flour tortillas until pliable. Place 2-3 tablespoons of boudin in the center of each tortilla. Lay a stick of cheese over the boudin. Sprinkle 1 teaspoon of Creole seasoning over the filling. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose. Secure each chimichanga with a toothpick.

In a deep fryer or large skillet, heat oil or butter to 350°F (175°C). Fry the chimichangas for about 4½ minutes, or until golden brown. Remove from oil and drain on paper towels.

Crawfish Cream Sauce:
In a saucepan over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and dried onion; cook for another minute to form a roux.

Add crawfish tails and Cajun seasoning; cook for 2 minutes. Pour in half-and-half and Worcestershire sauce; bring to a simmer. Let the sauce simmer until it thickens, about 5 minutes. Stir in butter until melted.

Slice each chimichanga in half diagonally. Arrange on a serving platter. Spoon the crawfish cream sauce over the chimichanga halves. Garnish with chopped green onions.

Date added: 2025-12-22
Number of visits: 129