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Boudin Chimichangas with Crawfish Cream Sauce: A Must-Try!

Boudin Chimichangas with Crawfish Cream Sauce

Boudin Chimichangas with Crawfish Cream Sauce are a delectable fusion of spicy boudin sausage and creamy crawfish sauce, wrapped in crispy tortillas. Perfect for casual dinners or festive gatherings, these mouthwatering chimichangas deliver a flavor explosion that will impress your family and friends.

  • Total Time: 35 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1 lb Boudin sausage, casings off
  • 6 Flour tortillas, taco size
  • 6 Pepper jack cheese sticks
  • 12 oz Crawfish tails
  • 1½ cups Half-and-half or heavy cream
  • 2 tbsp Olive oil
  • 2 cloves Minced garlic
  • 1 tbsp Butter
  • 1–2 tsp Cajun seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tbsp All-purpose flour
  • 1 tbsp Dried onion flakes
  • Chopped green onions (for garnish)
  • Oil or butter (for frying)

Instructions

  1. Warm tortillas until pliable. Fill each tortilla with ⅙ of the boudin sausage, one cheese stick, and a teaspoon of Creole seasoning. Roll tightly and secure with toothpicks.
  2. Heat oil in a large frying pan to 350°F. Fry chimichangas for about 4–5 minutes until golden brown. Drain on paper towels.
  3. For the sauce, sauté minced garlic in olive oil, then add flour and onion flakes. Mix in crawfish tails and Cajun seasoning, followed by half-and-half or cream; simmer until thickened.
  4. Slice chimichangas diagonally, top with crawfish cream sauce, and garnish with chopped green onions before serving.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 serving
  • Calories: 465
  • Sugar: 2g
  • Sodium: 930mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 85mg

Keywords: Customize the filling by adding vegetables or different cheeses to suit your taste. Ensure oil is hot enough for optimal crispiness and avoid sogginess. The crawfish cream sauce can be adjusted for spice level by varying Cajun seasoning.