Description
These Boudin Chimichangas with Crawfish Cream Sauce combine Cajun comfort with Tex-Mex indulgence—crispy golden tortillas stuffed with flavorful boudin sausage and smothered in a rich, creamy crawfish sauce. Perfect for when you want a bold, unforgettable dinner.
Ingredients
Units
Scale
- 1 lb boudin sausage, casing removed
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- Oil, for frying
- 2 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 cup crawfish tails (cooked)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Cajun seasoning
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat boudin sausage in a skillet over medium heat, breaking it apart with a spoon until warmed through.
- Lay a tortilla flat, place a portion of boudin in the center, and sprinkle with shredded cheese. Fold the sides over and roll tightly.
- Heat about 1 inch of oil in a deep skillet over medium heat. Fry chimichangas until golden brown on all sides, about 2–3 minutes per side. Drain on paper towels.
- For the sauce, melt butter in a saucepan over medium heat. Add onion and bell pepper, cooking until softened, about 3–4 minutes. Stir in garlic and cook 1 more minute.
- Add crawfish tails, heavy cream, chicken broth, and Cajun seasoning. Simmer for 5–7 minutes until slightly thickened. Season with salt and pepper.
- Spoon crawfish cream sauce generously over fried chimichangas and sprinkle with parsley before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sauce.
- You can bake the chimichangas at 400°F (200°C) for 15–20 minutes instead of frying for a lighter version.
- Serve with a side of coleslaw or dirty rice for a full Cajun feast.
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 540
- Sugar: 3g
- Sodium: 860mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 135mg