CRAWFISH BOUDIN

Crawfish Boudin

2 pounds crawfish tail meat

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

2 tablespoons canola oil

1⁄3 cup finely chopped green onion, green parts only

1 cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup finely chopped celery

¼ teaspoon minced garlic

3 cups cooked long-grain white rice

2 tablespoons finely chopped parsley

8 ounces prepared hog casings

Garnish: stone-ground mustard

In a large bowl, combine crawfish, salt, and peppers. Set aside.

In a large skillet over medium heat, add canola oil, and cook onions, bell pepper, celery, and garlic until softened, about 5 minutes. Add crawfish mixture, and cook 15 minutes more. 

Remove from heat, and fold in rice. Stuff casings while filling is still hot, twisting into 4-inch links.

In a large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. 

Drain. In a large skillet, add crawfish boudin, and cook over medium-high until golden brown on all sides. Serve immediately with mustard, if desired.