Description
Boudin Chimichangas with Crawfish Cream Sauce take a Southern twist on the classic Mexican chimichanga. Crispy, deep-fried tortillas are stuffed with flavorful boudin sausage and then topped with a rich and creamy crawfish sauce. The result is a mouthwatering dish that combines Cajun and Mexican flavors in a perfect fusion.
Ingredients
Scale
- For the Chimichangas: 4 large flour tortillas
- 1 lb boudin sausage, casing removed and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup cooked rice (optional, for added texture)
- Vegetable oil for frying
- For the Crawfish Cream Sauce: 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 lb crawfish tails, peeled and cooked
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Prepare the chimichangas: In a large bowl, combine the crumbled boudin sausage, shredded cheddar cheese, chopped green onions, and cooked rice (if using). Mix well to combine.
- Assemble the chimichangas: Lay a tortilla flat on a clean surface. Place a generous portion of the boudin mixture in the center of the tortilla. Fold in the sides and roll up tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
- Fry the chimichangas: Heat vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot, carefully fry the chimichangas, turning occasionally, until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on a paper towel-lined plate.
- Make the crawfish cream sauce: In a saucepan, melt butter over medium heat. Add the chopped onion, bell pepper, and garlic. Cook until softened, about 3-4 minutes. Stir in the heavy cream, chicken broth, and Cajun seasoning. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Finish the crawfish cream sauce: Add the crawfish tails to the sauce and cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Serve: Plate the fried chimichangas and drizzle the crawfish cream sauce over the top. Garnish with chopped parsley and serve immediately. Enjoy!
Notes
- If you can’t find boudin sausage, you can substitute it with a mixture of cooked sausage, rice, and seasonings to mimic the flavor.
- For extra spice, add a few dashes of hot sauce or cayenne pepper to the crawfish cream sauce.
- These chimichangas can be made ahead of time and fried just before serving, but they are best served fresh and crispy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Cajun, Mexican
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg