• Tommy Centola

Crawfish Boudin Balls

Updated: Jan 4

The first time I had crawfish boudin was at Perino’s Boiling Pot. Now whenever I am there, I have to get a link. I like this boudin better than the regular Pork Boudin. Since sausage casing is hard to find and difficult to use, the best way to serve homemade crawfish boudin is by forming balls and deep frying them. So, here is a recipe to make good use of leftover crawfish tails (if there is any after a crawfish boil).

Boudin

2 pounds Crawfish Tails, chopped

Cooking Oil for sauteing

4 large Onions, chopped

1/2 teaspoon Garlic Powder

2-3 Shallots, minced

1/8 cup Flour

1/2 small can Tomato Sauce

Creole Seasoning to taste

Water

8 cups cooked Rice

1/2 bunch fresh Parsley, chopped fine

1/2 bunch Green Onions, chopped fine

Saute crawfish tails in oil, stirring occassionally. Add onions, garlic powder and shallots; let fry 5 minutes. Add flour and mix well. Pour in tomato sauce and Creole Seasoning.  Simmer for 5 minutes. Add water and cook about 25 minutes. (you will need to add enough liquid that when you add the rice, your mixture will still be moist). Add cooked rice, parsley and green onions and mix well.  Roll into balls.

For Frying

2 cups Corn Flour

1/8 teaspoon Thyme, dried

1/8 teaspoon Basil, dried

1/8 teaspoon Marjoram, dried

Creole Seasoning Blend to taste

Preheat deep fryer to 375 degrees. Season corn flour with thyme, basil, marjoram, and Creole Seasoning. Roll boudin balls in corn flour mixture, shaking off the esxcess. Fry for 3-4 minutes, or until golden brown. Serve hot.

Enjoy!!!

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