Description
Deliciously crispy boudin chimichangas stuffed with savory sausage and melted cheese, topped with a rich and creamy Cajun-style crawfish sauce. This fusion dish beautifully combines bold flavors and textures for a satisfying main course.
Ingredients
Scale
For the Chimichangas
- 4 large flour tortillas
- 1 pound boudin sausage (casings removed)
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- Vegetable oil (for frying)
For the Crawfish Cream Sauce
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 1 cup heavy cream
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked crawfish tails (peeled and deveined)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Chimichangas: Heat the boudin sausage in a skillet over medium heat, breaking it apart as it warms through to ensure even cooking. Remove from heat and let it cool slightly so it’s easier to handle. Spoon an equal amount of the boudin mixture into the center of each flour tortilla, then sprinkle shredded Monterey Jack or Pepper Jack cheese on top. Fold in the sides of the tortilla and roll it tightly like a burrito to secure the filling.
- Fry the Chimichangas: Pour about one inch of vegetable oil into a large skillet and heat it over medium heat until hot but not smoking. Carefully place the rolled chimichangas seam-side down into the oil to prevent unrolling. Fry each side for approximately 2 to 3 minutes until they turn a beautiful golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
- Make the Crawfish Cream Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic, chopped onions, and bell pepper, sautéing until they soften and release their aromas, about 3 to 4 minutes. Stir in the heavy cream along with Cajun seasoning, smoked paprika, salt, and pepper. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly. Add the cooked crawfish tails and warm them through for an additional 2 to 3 minutes. Remove from heat and optionally stir in freshly chopped parsley to brighten the sauce.
- Serve: Plate the hot chimichangas and ladle the luscious crawfish cream sauce generously over the top. Serve immediately for the best texture and flavor experience.
Notes
- Boudin sausage can vary from mild to spicy—choose according to your heat preference.
- If crawfish is not available, shrimp or crab tails make excellent substitutes in the cream sauce.
- For a lighter, less oily option, bake the chimichangas at 400°F for 15 to 18 minutes until crisp instead of frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 680
- Sugar: 4g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 21g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg
