Seafood Boudin
By: Anonymous
Published: Saturday, February 13, 2010 - 2:20pm

Ingredients




1 pound crawfish tails
1 pound deveined peeled shrimp
cup minced shallots
cup heavy cream
cup brandy
teaspoon salt
teaspoon cayenne
teaspoon freshly-ground white pepper
3 cups cooked medium-grain rice
2 tablespoons finely-chopped parsley
Casings abt 1 1/2" dia and 4 feet long
teaspoon black peppercorns
1 yellow onion quartered
4 lemon slices
1 bay leaf
4 tablespoons butter
Mustard Cream Sauce (see recipe)

Preparation

1 In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. 2 Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. 3 To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce. 4 This recipe yields 8 servings.