Boudin Chimichangas with Crawfish Cream Sauce

 

      This might be the perfect fusion.  Everybody loves Chimichangas as well they do Cajun food.  This is a delicious, easy meal served any season.  Guacamole and chips on the side complete the feast.  

For the Chimichangas:

 1-pound boudin sausage, casings removed

 6 soft taco-sized flour tortillas

 6 sticks pepper jack cheese

 6 teaspoons Creole seasoning

 Choice of oil for frying

 Chopped green onions for garnish

For the Crawfish Cream Sauce:

2 Tbsp extra virgin olive oil

1 Tbsp all-purpose flour

1/4 cup green onions, chopped

2 cloves garlic, minced

1-2 tsp Cajun seasoning, such as Tony Chachere's

12 ounces crawfish tails

1½ cups half-and-half or heavy cream

1Tbsp Worcestershire sauce

1 Tbsp butter

1/4 cup diced tomatoes (optional)

Shredded cheddar cheese (optional)

      In a skillet over medium heat, warm the flour tortillas until pliable.  Place 2-3 tablespoons of boudin in the center of each tortilla.  Lay a stick of pepper jack cheese over the boudin.  Sprinkle 1 teaspoon of Creole seasoning over the filling.  Fold the sides of the tortilla over the filling, then roll it up bottom to top tightly to enclose.  Secure each chimichanga with a toothpick.

Filling ready to go

Fold first from the sides and then roll

Keep rotating so they don't burn

      In a deep fryer or large skillet, heat oil or butter to 350°F.  Fry the chimichangas for about 4½ minutes, or until golden brown.  Remove from oil and drain on paper towels.

Preparing the Crawfish Cream Sauce: 

      In a saucepan over medium heat, heat olive oil.  Add minced garlic and sauté until fragrant, about 1 minute.  Stir in flour and green onions; cook for another minute to form a roux.  Add crawfish tails and Cajun seasoning; cook for 2 minutes.  Pour in half-and-half and Worcestershire sauce; bring to a simmer.  Let the sauce simmer until it thickens, about 5 minutes.  Stir in butter until melted.  If desired, mix in shredded cheddar cheese until smooth.

       Arrange chimichangas on a serving platter.  Spoon the crawfish cream sauce over the chimichanga halves.  Garnish with chopped green onions.

"Honey, I'm in the mood for a chimichanga!"

Bernie Focker