Prudhommes Crawfish Boudin Boudain Decrevisses Louisiana Crawfish And Rice Sausage Recipes

PRUDHOMME'S CRAWFISH BOUDIN - BOUDAIN D'ECREVISSES - LOUISIANA CRAWFISH AND RICE SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
• Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
• Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
• Remove from heat and stir in the rice, mixing very well.
• While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).
• To cook:.
• Place the sausage in a single layer in a large pan or dutch oven and cover with water.
• Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
• Drain and serve immediately.
• An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE

Steps:

• 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.