Description
Boudin Chimichangas filled with spicy boudin sausage and pepper jack cheese, served with a rich crawfish cream sauce.
Ingredients
- Boudin sausage (1 lb, casings off)
- Flour tortillas (6, taco size)
- Pepper jack cheese sticks (6)
- Creole seasoning (6 tsp)
- Oil or butter (for frying)
- Chopped green onions (garnish)
- Crawfish tails (12 oz)
- Half-and-half or heavy cream (1½ cups)
- Olive oil (2 tbsp)
- Minced garlic (2 cloves)
- Butter (1 tbsp)
- Cajun seasoning (1–2 tsp)
- Worcestershire sauce (1 tbsp)
- All-purpose flour (1 tbsp)
- Dried onion flakes (1 tbsp)
- Shredded cheddar (optional)
Instructions
- Prep Chimichangas: Warm tortillas. Add boudin, one cheese stick, and 1 tsp Creole seasoning to each. Roll tight and secure with toothpicks.
- Fry: Heat oil to 350°F. Fry chimichangas 4–5 minutes until crispy. Let drain.
- Make Sauce: Cook garlic in olive oil. Add flour and dried onion; stir to combine. Mix in crawfish and seasoning. Pour in cream and Worcestershire. Simmer until thick. Stir in butter and cheese if using.
- Serve: Slice chimichangas. Top with warm crawfish sauce and green onions.
Notes
- Ensure the oil is hot enough before frying for a crispy texture.
- Adjust the amount of Cajun seasoning to taste.
- Shredded cheddar can be added to the sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Boudin, Chimichangas, Crawfish Cream Sauce, Cajun Recipe