Boudin Chimichangas with Crawfish Cream Sauce 🌯🦞

Indulge in a delectable fusion of Cajun and Mexican flavors with these crispy Boudin Chimichangas, topped with a rich Crawfish Cream Sauce.

INGREDIENTS:

For the Chimichangas:

◻ 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:

Preparing the Chimichangas:

❶ In a skillet over medium heat, warm the flour tortillas until pliable.

❷ Place 2-3 tablespoons of boudin in the center of each tortilla.

❸ Lay a stick of pepper jack cheese over the boudin.

❹ Sprinkle 1 teaspoon of Creole seasoning over the filling.

❺ Fold the sides of the tortilla over the filling, then roll it up tightly to enclose.

❻ Secure each chimichanga with a toothpick.

❼ In a deep fryer or large skillet, heat oil or butter to 350°F (175°C).

❽ Fry the chimichangas for about 4½ minutes, or until golden brown.

❾ Remove from oil and drain on paper towels.

Preparing the Crawfish Cream Sauce:

❶ In a saucepan over medium heat, heat olive oil.

❷ Add minced garlic and sauté until fragrant, about 1 minute.

❸ Stir in flour and dried onion; cook for another minute to form a roux.

❹ Add crawfish tails and Cajun seasoning; cook for 2 minutes.

❺ Pour in half-and-half and Worcestershire sauce; bring to a simmer.

❻ Let the sauce simmer until it thickens, about 5 minutes.

❼ Stir in butter until melted.

❽ If desired, mix in shredded cheddar cheese until smooth.

Assembling the Dish:

❶ Slice each chimichanga in half diagonally.

❷ Arrange on a serving platter.

❸ Spoon the crawfish cream sauce over the chimichanga halves.

❹ Garnish with chopped green onions.

Time and Calories:

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 600 per serving