Seafood Boudin


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Shrimp and crawfish sausages are cooked with rice and plenty of seasonings in a mustard cream sauce.

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  • 1 lb. crawfish tails
  • 1 lb. peeled and deveined shrimp
  • 1/3 C. minced shallots
  • 1/2 C. heavy cream
  • 1/4 C. brandy
  • 1 1/2 tsp. salt
  • 1/2 tsp. cayenne
  • 1/4 tsp. freshly ground white pepper
  • 3 C. cooked medium-grain rice
  • 2 Tbs. finely chopped parsley
  • 1 1/2-in. diameter casings, about 4 feet in length
  • 1/4 tsp. black peppercorns
  • 1 yellow onion, quartered
  • 4 lemon slices
  • 1 bay leaf
  • 4 Tbs. butter
  • Mustard Cream Sauce:
  • 1 C. dry white wine
  • 1/4 C. chopped shallots
  • 2 C. whipping cream
  • 1/4 C. Dijon mustard
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne
  • 2 tsp. chopped fresh tarragon

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In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-in. links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large sauté pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce. For sauce: combine the wine and shallots in a small heavy saucepan. Bring to a boil and cook until reduced to 1/3 C., about 6 minutes. Whisk in the cream, mustard, salt, and cayenne. Boil until thickened by 50 percent, about 5 minutes. Remove from heat, stir in the tarragon, and adjust seasoning, to taste. Serve immediately. Yield: about 1 1/4 C.

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