Description
Boudin Chimichangas with Crawfish Cream Sauce is a decadent dish featuring crispy, deep-fried chimichangas filled with flavorful boudin sausage and melted pepper jack cheese, topped with a creamy, spicy crawfish sauce. A true Southern treat.
Ingredients
Scale
- 1 pound boudin sausage, casings removed
- 6 soft taco-sized flour tortillas
- 6 sticks pepper jack cheese
- 6 teaspoons Creole seasoning
- Oil or butter for frying
- Chopped green onions for garnish
- For the 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
- Shredded cheddar cheese (optional, for added richness)
Instructions
- 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 pepper jack 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.
- For the Crawfish Cream Sauce, heat olive oil in a saucepan over medium heat. 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. If desired, mix in shredded cheddar cheese until smooth.
- Slice each chimichanga in half diagonally and arrange on a serving platter. Spoon the crawfish cream sauce over the chimichanga halves. Garnish with chopped green onions.
Notes
- Ensure the chimichangas are securely closed before frying to avoid spilling the filling.
- For a spicier dish, add extra Cajun seasoning or hot sauce to the cream sauce.
- The crawfish cream sauce can be made ahead and stored in the fridge for up to 2 days.
- To make the dish milder, use a different cheese, like mozzarella, instead of pepper jack.
Nutrition
- Serving Size: 1 chimichanga half
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg