Boudin Chimichangas with Crawfish Cream Sauce
Crispy, golden-fried chimichangas stuffed with spicy Cajun boudin sausage and topped with a rich, creamy crawfish sauce — the perfect fusion of Tex-Mex and Louisiana flavors.
Equipment
- Large skillet
- Saucepan
- Tongs
- Paper Towels
Ingredients
For the Chimichangas
- 1 lb boudin sausage casings removed
- 4 large flour tortillas burrito size
- 1 cup shredded Monterey Jack cheese
- vegetable oil for frying
For the Crawfish Cream Sauce
- 2 tbsp butter
- 1 clove garlic minced
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup cooked crawfish tails roughly chopped
- 1/4 tsp Cajun seasoning or to taste
Instructions
- Heat a skillet over medium heat. Add boudin sausage and cook, breaking it up until fully heated and slightly crisped. Remove from heat.
- Lay tortillas flat and divide the boudin and cheese evenly among them. Roll tightly into chimichangas, tucking in the sides.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry chimichangas seam-side down until golden brown on all sides. Drain on paper towels.
- In a saucepan, melt butter. Sauté garlic until fragrant. Stir in flour and cook 1 minute.
- Whisk in cream and broth, bringing to a gentle simmer. Stir until thickened.
- Add chopped crawfish and Cajun seasoning. Simmer for 2–3 minutes more, then remove from heat.
- Spoon warm crawfish cream sauce over chimichangas before serving.
Notes
For a shortcut, use pre-cooked crawfish tails and pre-made boudin. You can also bake the chimichangas at 400°F (200°C) for 15–20 minutes instead of frying.