Description
Delight in the rich flavors of Boudin Chimichangas paired with a creamy, spicy Crawfish Cream Sauce. These crispy fried burritos are filled with savory boudin sausage, sharp cheddar cheese, and green onions, then topped with a luscious crawfish cream sauce seasoned with Cajun spices. Perfect for a hearty Southern-inspired meal served in about 40 minutes.
Ingredients
Scale
For the Chimichangas
- 4 large flour tortillas
- 1 lb boudin sausage, casing removed and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup cooked rice (optional, for added texture)
- Vegetable oil for frying
For the Crawfish Cream Sauce
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 lb crawfish tails, peeled and cooked
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Prepare the chimichangas: In a large bowl, combine the crumbled boudin sausage, shredded cheddar cheese, chopped green onions, and cooked rice if using. Mix everything thoroughly to ensure an even distribution of flavors.
- Assemble the chimichangas: Lay a tortilla flat on a clean surface. Spoon a generous amount of the boudin mixture onto the center. Fold the sides inward and roll tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
- Fry the chimichangas: Heat vegetable oil in a deep pan or skillet over medium-high heat until hot. Carefully place the chimichangas in the oil and fry, turning occasionally, for about 3-4 minutes per side or until they turn golden brown and crispy. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Make the crawfish cream sauce: In a saucepan, melt butter over medium heat. Add the chopped onion, bell pepper, and minced garlic, cooking until softened, about 3-4 minutes. Stir in the heavy cream, chicken broth, and Cajun seasoning, then bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Finish the crawfish cream sauce: Add the cooked crawfish tails to the sauce and cook for an additional 2-3 minutes to heat through and blend flavors. Season with salt and pepper to taste.
- Serve: Place the fried chimichangas on plates and generously drizzle with the crawfish cream sauce. Garnish with chopped parsley and serve immediately for the best flavor and texture.
Notes
- Optionally add cooked rice to the boudin filling for extra texture and bulk.
- Be careful not to overfill the tortillas to avoid them bursting during frying.
- Use fresh crawfish tails or fully cooked frozen ones to simplify preparation.
- Maintain the oil temperature to ensure the chimichangas become crispy without absorbing too much oil.
- This recipe can be doubled or halved depending on serving needs.
