Description
Enjoy the bold flavors of Cajun and Tex-Mex cuisine with these crispy Boudin Chimichangas stuffed with spicy boudin sausage and melted cheese, then smothered in a rich and creamy crawfish cream sauce. This fusion dish offers a satisfying blend of spicy, cheesy, and creamy textures, perfect for a hearty main course.
Ingredients
Scale
For the Chimichangas:
- 4 boudin links (casing removed)
- 4 large flour tortillas
- ½ cup shredded pepper jack or cheddar cheese
- Oil for frying
For the Crawfish Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chopped onion
- 1 cup heavy cream
- ½ teaspoon Cajun seasoning
- ½ teaspoon paprika
- 1 teaspoon lemon juice
- 1 cup cooked crawfish tails
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
- Prepare the Chimichangas: Spoon the boudin meat, removed from casing, evenly into the center of each large tortilla. Sprinkle with shredded pepper jack or cheddar cheese. Carefully fold the sides and roll each tortilla tightly into a burrito shape. Use toothpicks to secure if necessary.
- Fry the Chimichangas: Heat oil in a large skillet over medium heat or preheat a deep fryer. Place each chimichanga seam-side down in the hot oil, frying until golden brown and crispy, about 2 to 3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make the Crawfish Cream Sauce: In a medium saucepan over medium heat, melt butter. Sauté the minced garlic and chopped onion until soft and fragrant, approximately 3 to 4 minutes. Add heavy cream, Cajun seasoning, paprika, and lemon juice, stirring well. Bring to a gentle simmer.
- Add Crawfish and Finish Sauce: Stir in cooked crawfish tails and continue cooking for 3 to 4 minutes until the crawfish is heated through and the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Place the fried chimichangas on plates and generously smother them with the warm crawfish cream sauce. Garnish with chopped green onions or parsley before serving hot.
Notes
- For a lighter version, bake the chimichangas at 400°F for 20 minutes instead of frying.
- If you cannot find crawfish, substitute with cooked shrimp for the cream sauce.
- Secure chimichangas with toothpicks carefully to prevent filling from spilling during frying.
- Adjust Cajun seasoning to taste depending on spice preference.
