I thought y'all might like to give this a try and at the very least enjoy a good Crawfish Etouffee dish.
Alright, this is actually a recipe for Crawfish etouffee so you can serve it with rice or follow carefully to use for boudin. For boudin only make the sauce a lil thicker. Follow this recipe and cool after cooking. Make your rice(I cooked 4 cups of raw rice)you may need or want more. Carefully mix the two(rice and crawfish etouffee in a separate bowl. Don't may it too dry or too soupy. After mixing set up your sausage casing onto the stuffer(This is the type I have)
If you use a meat grinder with stuffer attachment, make sure you don't use a cutting plate when stuffing.
Stuff casings firm but, be carefull to not burst them. When done you can steam them to eat but, I prefer mine grilled so thecasing gets just the right crisp and snap when you bite into it. Good luck!
If there's anything else I can do, let me know.
Oh, make sure you rinse the casings well before stuffing. Use only natural casing.
11/2 cups butter, divided
1/2 cup flour
2 Med. onions finely diced
1 cup finely diced bell pepper
3/4 cup finely diced celery
1/2cup chopped green onions bottoms I tend to use more seasoning than called for. Use this as a minimum.
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 teaspoon garlic
3 tablespoons chicken bouillon(seafood base will give more flavor)
1 quart water
2 pounds crawfish tails-I used 3 1/2 lbs.
1/2 cup shopped green onion tops
2 tablespoons chopped fresh parsley
Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm. In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring. Add 1 quart water, and bring to a boil for 5 minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes. Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Taste for the spiciness you desire. Turn heat to low until ready to serve.