Beazell's Cook Book

Seafood Boudin by Emeril & tweaked by Beazell's

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export
1 lb. shrimp, peeled & de-veined, pan fried or boiled
1 lb. crawfish tails, blanched or boiled
1/3 cup shallots, minced
1/2 cup heavy cream
1/4 cup brandy
3 tsp. Beazell's Cajun Seasoning
3 cups rice, cooked
1 Tbsp. parsley, chopped fine
1 1/2 -inch diameter casings, approximately 4 ft.
Run your shrimp, crawfish tails, shallots, cream, brandy and Beazell's Cajun Seasoning through a food processor. Add your cooked rice and parsley. Stuff the seafood mixture into your casings.
When you're ready to eat, boil each link in water sprinkled with Beazell's Cajun Seasoning and a couple of lemon slices OR water that is sprinkled with Lemon Beazell's Cajun Seasoning! Boil for approximately 5 minutes, remove from water and allow to cool slightly! (Do not eat the casing.)


Only registered unsers may submit comments, please log in if you want o comment