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
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!
Notes
- Bake chimichangas at 400°F for 15–20 minutes for a lighter version.
- Andouille or other spicy sausage can replace boudin.
- Garnish with green onions or a squeeze of lemon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun, Tex-Mex Fusion
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 560
- Sugar: 2g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg
