007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
SEAFOOD BOUDIN
Ingredients needed:
2 pounds crawfish tails
1/3 cup chopped green onions
1/2 cup heavy cream
1/4 cup brandy
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground white pepper
3 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 1/2-inch diameter casings, about 4 feet in length
1/4 teaspoon black peppercorns
1 yellow onion, quartered
4 lemon slices
1 bay leaf
4 tbsp butter
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.
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. They can be steamed to reheat if you got any left :roll:
Ingredients needed:
2 pounds crawfish tails
1/3 cup chopped green onions
1/2 cup heavy cream
1/4 cup brandy
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground white pepper
3 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 1/2-inch diameter casings, about 4 feet in length
1/4 teaspoon black peppercorns
1 yellow onion, quartered
4 lemon slices
1 bay leaf
4 tbsp butter
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.
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. They can be steamed to reheat if you got any left :roll:
