Crawfish Boudin Eggrolls
Updated: Jan 4
While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out how deliciuos they were, I started wondering how crawfish boudin would taste inside. Eggrolls are a great way to serve homemade boudin, since you don’t have to put it in casing.
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
8 cups cooked Rice
1/2 bunch fresh Parsley, chopped fine
1/2 bunch Green Onions, chopped fine
Sauté crawfish tails in oil, stirring occasionally. 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.
10 Eggroll Wrappers
Preheat Deep Fryer to 350 degrees.
Place 2 tablespoons Boudin in Egg Roll Wrapper.
Roll eggroll as pictured.
Fry until all sides are golden brown.
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