Smoked Crawfish Boudin
Smoked Crawfish Boudin
Ingredients
For the Crawfish Stock
- 8 pounds crawfish, whole, for stock
- 2 carrots, cut into large pieces
- 1 onions, cut into large pieces
- 2 celery stalks, cut into large pieces
For the Boudin Filling
- 8 pounds crawfish tails, with fat
- 4 cups Louisiana rice
- 3 onions, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 1 head garlic, minced
- 1/4 cup Boudreaux’s Fire & Smoke seasoning, or to taste
- 2 cups seafood stock, homemade or store-bought, plus more as needed
- 1 bunch green onions, chopped
- 2 tablespoons oil, for sautéing
For Stuffing and Smoking
- 10 feet pork sausage casings
- 2 wood chunks, for smoking, optional
Instructions
- 1
Place the cut carrots, 1 onion, and 2 celery stalks into a large pot. Add the whole crawfish for stock. Cover with water and bring to a boil. Reduce heat and simmer for about 1 hour to create a flavorful crawfish stock. Strain the stock, separating the liquid from the solids, and set aside.
⏱️ 70 min
- 2
Cook the Louisiana rice: In a medium saucepan, combine the 4 cups of Louisiana rice with 8 cups of the prepared seafood stock. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and set aside to cool.
⏱️ 25 min
- 3
In a large sauté pan, heat 2 tablespoons of oil over medium heat. Add the 3 diced onions, 2 diced bell peppers, and 3 diced celery stalks (the 'holy trinity'). Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min
- 4
Add the 1 head of minced garlic to the sautéed vegetables and cook for another 1-2 minutes until fragrant. Remove from heat and allow the mixture to cool completely.
⏱️ 5 min
- 5
Separate approximately 1/3 of the 8 pounds of crawfish tails to keep whole. These will provide texture in the boudin. Set aside.
⏱️ 5 min
- 6
Using a meat grinder, grind the remaining 2/3 of the crawfish tails and the cooled sautéed vegetables (onions, bell peppers, celery, garlic).
⏱️ 10 min
- 7
In a very large mixing bowl, combine the ground crawfish and vegetables with the cooked rice and the whole crawfish tails. Add the chopped green onions.
⏱️ 5 min
- 8
Season the mixture generously with Boudreaux’s Fire & Smoke seasoning. Start with 1/4 cup and mix well. Taste and adjust seasoning as needed, adding more if desired.
⏱️ 5 min
- 9
Gradually add seafood stock to the mixture, starting with 1/2 cup, mixing until the mixture is moist but still holds together and is not soupy. Add more stock in small increments if necessary.
⏱️ 5 min
- 10
Rinse the pork sausage casings thoroughly under cold running water. Soak the casings in warm water for about 20 minutes to make them pliable.
⏱️ 20 min
- 11
Load the boudin mixture into a sausage stuffer. Carefully feed the prepared pork casings onto the nozzle of the stuffer. Stuff the mixture into the casings, ensuring they are filled evenly but not too tightly to prevent bursting. Twist the stuffed casings into desired link lengths.
⏱️ 15 min
- 12
Set up your Pitts & Spitts smoker. If using, place wood chunks into an extra firebox accessory and ignite them. Once the wood chunks are lit and producing smoke, move the firebox to the side within the smoker. Preheat the smoker to 325°F.
⏱️ 15 min•🌡️ 325
- 13
Place the boudin links directly on the smoker grates. Smoke at 325°F for 20-30 minutes, or until the boudin is heated through to an internal temperature of 165°F and the casing achieves a slightly crisp, 'snappy' texture.
⏱️ 30 min•🌡️ 325
- 14
Serve the smoked crawfish boudin hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Crawfish Boudin
For the Crawfish Stock
- 8 pounds crawfish, whole, for stock
- 2 carrots, cut into large pieces
- 1 onions, cut into large pieces
- 2 celery stalks, cut into large pieces
For the Boudin Filling
- 8 pounds crawfish tails, with fat
- 4 cups Louisiana rice
- 3 onions, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 1 head garlic, minced
- 1/4 cup Boudreaux’s Fire & Smoke seasoning, or to taste
- 2 cups seafood stock, homemade or store-bought, plus more as needed
- 1 bunch green onions, chopped
- 2 tablespoons oil, for sautéing
For Stuffing and Smoking
- 10 feet pork sausage casings
- 2 wood chunks, for smoking, optional
Instructions
- 1
Place the cut carrots, 1 onion, and 2 celery stalks into a large pot. Add the whole crawfish for stock. Cover with water and bring to a boil. Reduce heat and simmer for about 1 hour to create a flavorful crawfish stock. Strain the stock, separating the liquid from the solids, and set aside.
⏱️ 70 min - 2
Cook the Louisiana rice: In a medium saucepan, combine the 4 cups of Louisiana rice with 8 cups of the prepared seafood stock. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and set aside to cool.
⏱️ 25 min - 3
In a large sauté pan, heat 2 tablespoons of oil over medium heat. Add the 3 diced onions, 2 diced bell peppers, and 3 diced celery stalks (the 'holy trinity'). Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min - 4
Add the 1 head of minced garlic to the sautéed vegetables and cook for another 1-2 minutes until fragrant. Remove from heat and allow the mixture to cool completely.
⏱️ 5 min - 5
Separate approximately 1/3 of the 8 pounds of crawfish tails to keep whole. These will provide texture in the boudin. Set aside.
⏱️ 5 min - 6
Using a meat grinder, grind the remaining 2/3 of the crawfish tails and the cooled sautéed vegetables (onions, bell peppers, celery, garlic).
⏱️ 10 min - 7
In a very large mixing bowl, combine the ground crawfish and vegetables with the cooked rice and the whole crawfish tails. Add the chopped green onions.
⏱️ 5 min - 8
Season the mixture generously with Boudreaux’s Fire & Smoke seasoning. Start with 1/4 cup and mix well. Taste and adjust seasoning as needed, adding more if desired.
⏱️ 5 min - 9
Gradually add seafood stock to the mixture, starting with 1/2 cup, mixing until the mixture is moist but still holds together and is not soupy. Add more stock in small increments if necessary.
⏱️ 5 min - 10
Rinse the pork sausage casings thoroughly under cold running water. Soak the casings in warm water for about 20 minutes to make them pliable.
⏱️ 20 min - 11
Load the boudin mixture into a sausage stuffer. Carefully feed the prepared pork casings onto the nozzle of the stuffer. Stuff the mixture into the casings, ensuring they are filled evenly but not too tightly to prevent bursting. Twist the stuffed casings into desired link lengths.
⏱️ 15 min - 12
Set up your Pitts & Spitts smoker. If using, place wood chunks into an extra firebox accessory and ignite them. Once the wood chunks are lit and producing smoke, move the firebox to the side within the smoker. Preheat the smoker to 325°F.
⏱️ 15 min•🌡️ 325 - 13
Place the boudin links directly on the smoker grates. Smoke at 325°F for 20-30 minutes, or until the boudin is heated through to an internal temperature of 165°F and the casing achieves a slightly crisp, 'snappy' texture.
⏱️ 30 min•🌡️ 325 - 14
Serve the smoked crawfish boudin hot and enjoy!
⏱️ 1 min