A Lousiana-Style Crawfish Boudin Toast Recipe
All of the ingredients for Crawfish Boudin Toast are listed below. If you’re looking for a recipe that can be prepped ahead of time, this is it!
Ingredients
1 lb crawfish tail meat
1 lb crawfish tail meat, chopped into bite-size pieces (or you can buy it already cooked)
12 oz pork liver, cut into pieces
The premium pork liver is a good substitute for the crawfish. If you don’t have access to real crawfish, you can use this as an alternative.
1 ½ c water plus ¼ c more
- Add 2 tablespoons of salt to the water and bring it to a boil over medium-high heat. Add the crawfish tails and boil for 5 minutes, then remove from heat.
- Place about 1/3 of a pound of raw Boudin in a large pot with 2 cups water (about 4 pounds total). Cover with lid or aluminum foil and cook on stovetop over medium heat until tender, about 15 minutes; drain liquid into sink before serving as part of your meal!
½ c white onion, chopped
- In a small bowl, mix together the flour, salt and pepper.
- Dip each piece of bread in the egg mixture and then into the dry mixture until coated completely on all sides (about 1 minute). Place them on a pan lined with aluminum foil at least 8 inches apart so they do not overlap each other while cooking; if you want to cook them in batches then do so but make sure there is enough space between each batch so it doesn’t get too crowded when cooking all your ingredients at once.
2 tbsps garlic, minced
2 tbsps garlic, minced. Garlic is a powerful flavor. Add it to your gumbo or any other dish that needs some extra oomph!
3 tbsps lard or vegetable oil
Before you begin, make sure your cayenne pepper is well-ground. If not, add a little more until it’s as fine as possible and grind more if needed.
1 tbsp Salt
Salt is a preservative, and can help preserve the taste of your food. Salt also has many other health benefits as well. For example, it helps keep your blood pressure under control by removing excess sodium from the body. It’s important to note that salt is not just sodium chloride (or table salt), but includes all types of salts found in nature including potassium chloride and calcium sulfate.
Several turns freshly ground black pepper
Toasting the bread is the key to this recipe. First, brush each slice with olive oil and sprinkle with coarse salt and ground black pepper. Toast in a toaster oven or conventional oven until golden brown, about 5-7 minutes on each side.
1 tbsp Crystal Hot Sauce (or Tabasco)
In a small bowl, stir together the Crystal Hot Sauce and cayenne pepper.
Heat a large cast-iron skillet over medium heat. When hot, add the butter to the pan and swirl until melted. Add your crawfish or breaded shrimp to the pan; cook until they’re golden brown on both sides (about 4 minutes per side). If you like your food spicy, don’t worry about adding any extra heat at this point!
¼ tsp ground cayenne pepper
This is a hot pepper, so use it sparingly. It’s been used in many dishes for centuries and can be found at any grocery store.
Boudin is a Cajun dish which is so popular that many Louisiana convenience stores and gas stations have boudin available. Boudin is made of pork, rice and spices wrapped in intestine or sausage casing. The rice in the boudin provides the moisture needed for the meat to bind together, and the spices give it flavor. Boudins are often served with grits (a type of pasta) or rice on top of them for additional texture and flavor.
When you’re craving a crawfish boil, this boudin toast recipe is an easy way to make one at home. It takes just a few minutes of prep time and only requires 6 ingredients (plus water), so you can get started right away! We recommend using the pork liver but feel free to use whatever meat you have on hand. If you don’t have any green onions available, then just leave them out—we think it tastes great without them too. Enjoy!
