Name: Boudin Chimichangas with Crawfish Cream Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 pound boudin sausage (casings removed); 1/2 cup cooked white rice (optional, to stretch filling); 1/2 cup shredded pepper jack or cheddar cheese; 6 large flour tortillas; vegetable oil for frying; 2 tablespoons butter; 1/4 cup finely chopped onion; 1 clove garlic minced; 1/2 cup chopped crawfish tails (peeled and cooked); 1/2 teaspoon Cajun seasoning; 1/4 cup white wine (optional); 1 cup heavy cream; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons chopped fresh parsley

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If you’re ready to fall head over heels for the ultimate Cajun-Tex Mex mashup, Boudin Chimichangas with Crawfish Cream Sauce is the dish you’ve been searching for! Imagine crispy golden chimichangas, stuffed to bursting with buttery boudin, cheesy goodness, and a hint of spice, then ladled with a luxuriously creamy crawfish sauce that could only have come from Louisiana’s bayous. Whether you’re hosting a lively dinner or just craving something bold and comforting, this recipe brings a true taste of the South straight to your kitchen in every bite.

Boudin Chimichangas with Crawfish Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Boudin Chimichangas with Crawfish Cream Sauce is refreshingly simple, yet each component is absolutely crucial for hitting all those dreamy notes of flavor, texture, and southern flair. Every item adds depth, spice, or richness, making the final dish truly unforgettable.

Boudin sausage: This Cajun staple lends savory spices and succulent rice, forming the flavorful heart of your chimichanga filling.
Cooked white rice (optional): Toss some in to stretch the filling if needed, adding just a bit of extra softness and subtlety.
Shredded pepper jack or cheddar cheese: Melts beautifully inside, binding the filling and adding irresistible creamy heat or tang.
Large flour tortillas: Wraps it all up and gets wonderfully crispy in the fryer, ensuring every bite has crunch and chew.
Vegetable oil: Crucial for frying the chimichangas to that iconic golden crispiness.
Butter: Provides a rich, velvety start to the luxurious crawfish cream sauce.
Finely chopped onion: Adds gentle sweetness and a touch of bite to the sauce.
Minced garlic: Brings the sauce alive with deep, aromatic savoriness.
Chopped crawfish tails (peeled and cooked): The showstopper of the sauce, delivering sweet, briny flavor and Cajun authenticity.
Cajun seasoning: Packs the perfect punch – smoky, spicy, complex – in every spoonful of sauce.
White wine (optional): Brightens the sauce with tanginess and depth, but you can skip it for an alcohol-free version.
Heavy cream: The foundation that makes the sauce ultra-silky and lush.
Salt and black pepper: Essential seasoning to round out every other flavor.
Chopped fresh parsley: Lifts and freshens the finished sauce with color and earthy notes.

How to Make Boudin Chimichangas with Crawfish Cream Sauce

Step 1: Prepare the Boudin Filling

Start by removing the casings from your boudin sausage so you’re left with just the flavorful filling. In a mixing bowl, combine the boudin, the optional cooked white rice (if you want to stretch your filling or add a little plumpness), and the shredded pepper jack or cheddar cheese. Mix everything together so the cheese is evenly distributed and the mixture holds together nicely.

Step 2: Fill and Roll the Chimichangas

Lay out your flour tortillas and spoon a generous portion of the boudin-cheese mixture into the center of each one. Don’t overfill – you want to be able to fold and roll them tightly. Fold in both sides of the tortilla, then roll from the bottom up so you create a neat, compact package that won’t burst open in the fryer.

Step 3: Fry the Chimichangas

Heat about 1/2 inch of vegetable oil in a deep skillet over medium heat. When the oil is shimmering (but not smoking), place the chimichangas seam-side down and fry them for 2–3 minutes per side. Watch for that dreamy golden brown color and listen for the sizzle! Once done, transfer them to a plate lined with paper towels to soak up any excess oil.

Step 4: Make the Crawfish Cream Sauce

While the chimichangas are draining, get your sauce going. Melt the butter in a saucepan over medium heat, then add the chopped onions. Cook until they’re soft and fragrant (about 3 minutes). Add in the garlic and chopped crawfish tails, letting them cook for another couple of minutes. Sprinkle in the Cajun seasoning and, if you like, pour in the white wine to deglaze the pan, scraping up all those delicious brown bits. Stir in the heavy cream, and season with salt and pepper. Let the sauce bubble gently, stirring often, until it thickens slightly (about 4–5 minutes). Right before serving, stir in the fresh parsley for that final burst of color and flavor.

Step 5: Serve and Savor

Arrange the hot, crispy chimichangas on a plate and spoon the creamy crawfish sauce generously over the top. Each chimichanga should be coated but still peek out invitingly – this is where the magic of Boudin Chimichangas with Crawfish Cream Sauce really shines!

How to Serve Boudin Chimichangas with Crawfish Cream Sauce

Garnishes

You can’t go wrong with a sprinkle of fresh parsley or green onion for color and a bright, herby crunch. For a little tang and Cajun flair, add a wedge of lemon to squeeze over the top just before serving. These simple touches make Boudin Chimichangas with Crawfish Cream Sauce look and taste restaurant-worthy.

Side Dishes

Round out your table with a crisp side salad tossed in a tangy vinaigrette, classic Cajun dirty rice, or some buttery sautéed green beans. Corn maque choux or a scoop of creamy coleslaw also make fabulous companions. Since Boudin Chimichangas with Crawfish Cream Sauce are rich and indulgent, fresh or crunchy sides balance out the meal perfectly.

Creative Ways to Present

If you’re feeling festive, serve individual chimichangas on small plates and drizzle each with sauce for appetizer-sized portions. For a family-style dinner, line up the chimichangas on a platter and drizzle with the crawfish cream sauce right at the table for a dramatic (and drool-worthy) reveal. You can even slice them in half on a diagonal and arrange with pops of color from lemon wedges and parsley for a truly unforgettable Cajun fusion presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Boudin Chimichangas with Crawfish Cream Sauce keep quite well! Place any extras in an airtight container in the fridge. Store the chimichangas and sauce separately to keep the tortillas from getting soggy. Both will last up to three days.

Freezing

To freeze, tightly wrap the cooled, un-sauced chimichangas individually in foil or plastic wrap, then transfer to a freezer bag. The crawfish cream sauce can also be frozen in a separate container, though the texture may lose a little silkiness. For best results, enjoy both within two months and thaw overnight in the fridge before reheating.

Reheating

For the crispiest results, reheat chimichangas in a 375°F oven or air fryer until hot and crunchy again. Warm the crawfish cream sauce gently on the stove over low heat, stirring constantly so it doesn’t separate. Once both components are hot, pour the sauce over the chimichangas and dig in!

FAQs

Can I bake the chimichangas instead of frying them?

Absolutely! For a lighter take, arrange the filled chimichangas seam-side down on a greased baking sheet, brush lightly with oil, and bake at 400°F for 15–20 minutes until golden and crisp. You’ll still get a satisfying crunch, just with a bit less richness.

What if I can’t find boudin sausage?

If boudin’s not available at your market, try substituting andouille sausage or another spicy, flavorful cooked sausage. You can chop it finely or break it up before mixing with the cheese and rice, ensuring your filling still packs plenty of Cajun flair.

Can I make Boudin Chimichangas with Crawfish Cream Sauce ahead of time?

Yes! You can assemble the chimichangas the night before and store them, covered, in the fridge. When ready to serve, just fry or bake and make the sauce fresh for the best texture and taste.

Is there a substitute for crawfish in the cream sauce?

Lump crabmeat or even tiny cooked shrimp work well if crawfish is hard to find. Simply use the same amount and proceed as directed—Boudin Chimichangas with Crawfish Cream Sauce are all about adapting to what’s deliciously available.

Can I make the recipe spicy or mild?

You’re in control! Use pepper jack cheese or a little extra Cajun seasoning to kick up the heat, or opt for cheddar and reduce the seasoning for a milder version. Taste as you go to tailor the recipe to your preferences.

Final Thoughts

If you’re ready to impress friends and family with a vibrant Louisiana-inspired feast, Boudin Chimichangas with Crawfish Cream Sauce are guaranteed to be a hit. Dive in and let those rich, spicy, creamy flavors transport you—there’s nothing quite like this Cajun-Tex Mex masterpiece. Treat yourself to something special tonight!

Boudin Chimichangas with Crawfish Cream Sauce Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful fusion of Cajun and Tex-Mex flavors with these Boudin Chimichangas served with a decadent Crawfish Cream Sauce. Crispy on the outside, flavorful on the inside!

Ingredients

Scale

For the chimichangas:

1 pound boudin sausage (casings removed)
1/2 cup cooked white rice (optional, to stretch filling)
1/2 cup shredded pepper jack or cheddar cheese
6 large flour tortillas
vegetable oil for frying

For the crawfish cream sauce:

2 tablespoons butter
1/4 cup finely chopped onion
1 clove garlic minced
1/2 cup chopped crawfish tails (peeled and cooked)
1/2 teaspoon Cajun seasoning
1/4 cup white wine (optional)
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh parsley

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Instructions

Prepare the Chimichangas: Mix boudin sausage, rice, and cheese. Fill tortillas, fold, and roll tightly.
Fry the Chimichangas: Fry in oil until golden brown and crisp.
Make the Crawfish Cream Sauce: Sauté onion, garlic, crawfish, add seasonings, wine, cream, and parsley.
Serve: Top chimichangas with the sauce and enjoy!