Description
Indulge in the flavorful fusion of Cajun and Tex-Mex with these Boudin Chimichangas served with a rich Crawfish Cream Sauce. A deliciously crispy and creamy dish that will tantalize your taste buds!
Ingredients
Scale
For the chimichangas:
- 4 boudin links (casings removed)
- 4 large flour tortillas
- 1 cup shredded Monterey Jack or pepper jack cheese
- Oil for frying (or brushing if baking)
For the crawfish cream sauce:
- 2 tablespoons butter
- 2 garlic cloves (minced)
- ½ cup onion (finely diced)
- ½ cup heavy cream
- ½ cup crawfish tails (cooked and peeled)
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon chopped parsley or green onions (optional)
Instructions
- Prepare Chimichangas: In a skillet, warm boudin filling. Spoon boudin, cheese onto tortillas. Fold sides, roll into chimichangas.
- Fry Chimichangas: Heat oil, fry chimichangas until golden and crispy.
- Make Crawfish Cream Sauce: Sauté garlic, onion in butter. Add cream, crawfish, seasonings. Simmer until thickened.
- Serve: Spoon sauce over chimichangas, garnish and serve hot.
Notes
- You can substitute crawfish with shrimp if preferred.
- Use your favorite boudin brand or make homemade for a richer taste.
- Best served fresh but can be reheated in the oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Cajun-Creole, Tex-Mex Fusion
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 620
- Sugar: 3g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg
