Description
This recipe features crispy, golden-brown Boudin Chimichangas filled with a flavorful mixture of boudin sausage, cheddar cheese, green onions, and optional rice. They are perfectly paired with a rich, creamy Cajun-spiced Crawfish Cream Sauce, making for an indulgent Southern-inspired meal that is both satisfying and packed with bold flavors.
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 thoroughly until well combined.
- Assemble the chimichangas: Lay a large flour tortilla flat on a clean surface. Place a generous amount of the boudin mixture in the center. Fold the sides in and roll up tightly to form a burrito shape. Repeat for all tortillas and filling.
- Fry the chimichangas: Heat vegetable oil in a deep pan or skillet over medium-high heat until hot. Carefully place the assembled chimichangas into the oil and fry them, turning occasionally, until golden brown and crispy on all sides, approximately 3-4 minutes per side. Remove and drain on paper towels.
- Make the crawfish cream sauce: In a saucepan, melt butter over medium heat. Add finely chopped onion, bell pepper, and minced garlic. Cook and stir until softened and fragrant, about 3-4 minutes.
- Simmer the sauce: Pour in the heavy cream and chicken broth, then stir in the Cajun seasoning. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Add crawfish and finish the sauce: Stir in the cooked crawfish tails and cook for an additional 2-3 minutes until heated through. Season the sauce with salt and pepper to taste.
- Serve immediately: Plate the fried chimichangas and generously drizzle the crawfish cream sauce over the top. Garnish with chopped parsley and serve hot to enjoy the rich, savory flavors.
Notes
- You can omit the cooked rice in the filling for a more classic texture.
- Use a thermometer to ensure the oil is between 350°F and 375°F for perfect frying results.
- Make sure to drain the fried chimichangas well on paper towels to reduce excess oil.
- For a spicier sauce, add extra Cajun seasoning or a pinch of cayenne pepper.
- Leftover chimichangas can be reheated in an air fryer to maintain crispiness.
