Description
Crispy fried boudin chimichangas filled with a savory mixture of crumbled boudin sausage, cheddar cheese, green onions, and optional cooked rice, served with a rich and creamy crawfish cream sauce infused with Cajun spices and fresh vegetables. This hearty dish offers a flavorful Cajun twist on classic chimichangas, perfect for a satisfying meal.
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
- For a lighter option, bake the chimichangas at 400°F for 15-20 minutes instead of frying.
- Cooked rice is optional but adds a nice texture and absorbs some of the boudin flavor.
- Be cautious when frying to avoid oil splatters and ensure chimichangas are sealed tightly to prevent filling from leaking.
- Leftover crawfish cream sauce can be refrigerated for up to 3 days and reheated gently.
- Use fresh parsley garnish for a pop of color and freshness.
