Beef Boudin Chimichangas with Crawfish Cream Sauce
Ingredients:
1 pound beef 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 lemon juice (alternative to Worcestershire sauce)
1 tablespoon butter
Shredded cheddar cheese (optional, for added richness)
Directions:
Preparing the Chimichangas:
In a skillet over medium heat, warm the flour tortillas until they become soft and pliable.
Place 2–3 tablespoons of beef 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 to hold them in place during frying.
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 they turn golden brown and crispy.
Remove from the oil and place on paper towels to drain any excess oil.
Preparing the Crawfish Cream Sauce:
In a saucepan over medium heat, add the olive oil.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the flour and dried onion, and cook for another minute to form a roux.
Add the crawfish tails and Cajun seasoning, cooking for about 2 minutes.
Pour in the half-and-half and lemon juice; bring the mixture to a gentle simmer.
Let the sauce simmer for about 5 minutes, or until it thickens to a creamy consistency.
Stir in the butter until melted and fully incorporated.
If desired, mix in shredded cheddar cheese until smooth and rich.
Assembling the Dish:
Slice each chimichanga in half diagonally.
Arrange the halves on a serving platter.
Spoon the crawfish cream sauce generously over the chimichangas.
Garnish with chopped green onions before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: ~600 per serving | Servings: 6