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Boudin Chimichangas With Crawfish Cream Sauce

Crispy on the outside and cheesy on the inside, these chimichangas are filled with flavorful boudin sausage and topped with a rich crawfish cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chimichangas
  • 1 pound boudin sausage, casings removed
  • 8 pieces flour tortillas, 10-inch
  • 8 sticks pepper jack cheese sticks
  • 2 teaspoons Creole seasoning
  • 2 cups vegetable oil, for frying
  • 1/4 cup green onions, chopped, for garnish
For the Crawfish Cream Sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried onion flakes
  • 1 pound crawfish tails, peeled
  • 1 teaspoon Cajun seasoning
  • 1 1/2 cups half-and-half or heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1/2 cup shredded cheddar (optional)

Method
 

Preparation
  1. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrapped in a damp paper towel in the microwave for 30 seconds.
  2. Lay each tortilla flat and spoon a generous portion of boudin sausage into the center, leaving about an inch of space around the edges.
Fill and Roll
  1. Press one pepper jack cheese stick into the boudin filling on each tortilla and sprinkle with Creole seasoning.
  2. Fold the sides of the tortilla in first, then roll from the bottom up, securing with toothpicks as needed.
Frying
  1. Heat vegetable oil in a deep skillet to 350°F.
  2. Carefully lower two or three chimichangas into the oil at a time.
  3. Cook for 4 to 5 minutes, turning occasionally, until golden brown. Remove and drain on paper towels.
Make the Crawfish Cream Sauce
  1. Warm olive oil in a saucepan and sauté minced garlic until fragrant.
  2. Stir in flour and dried onion flakes to form a roux, cooking until slightly golden.
  3. Add crawfish tails and Cajun seasoning, then gradually whisk in half-and-half or cream.
  4. Stir until thickened, then incorporate Worcestershire sauce and butter. Fold in shredded cheddar if desired.
Serving
  1. Slice each chimichanga in half and arrange on a plate.
  2. Spoon crawfish cream sauce over the top and sprinkle with green onions.

Notes

Check oil temperature before frying each batch. Taste the sauce and adjust Cajun seasoning as needed.