CRAWFISH and OYSTER BOUDIN

Crawfish and Oyster Boudin
Makes 6 links

1 pound crawfish tail meat

1 pound oysters

1-1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/4 teaspoon white pepper

2 tablespoons canola oil

1/2 cup green onion, green and white finely chopped

1 cup onion, finely chopped

1/4 cup green bell pepper, finely chopped

1/4 cup poblano peppers, finely chopped

1/4 cup jalapeno peppers, finely chopped

1/2 cup celery, finely chopped

1/4 teaspoon garlic, minced

1 tablespoon tomato paste

3 cups cooked long-grain white rice

2 tablespoons parsley, finely chopped

3 tablespoons green onion, tops only sliced

8 ounces prepared hog casings

In large bowl, combine crawfish, oysters, salt and peppers. Set aside. In large skillet over medium heat, add canola oil, and cook onions, peppers, celery, garlic and tomato paste until softened, about 5 minutes. Add crawfish/oyster mixture, and cook 15 minutes more. Remove from heat, and fold in rice, parsley and green onion tops.

Stuff casings while filling is still hot, twisting into 4-inch links. In 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, cook boudin links over medium-high heat until golden brown on all sides

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