If you’ve never had a boudin burrito deep-fried to golden perfection and topped with creamy, spicy crawfish sauce… well, welcome to the South, darlin’. This recipe for Boudin Chimichangas with Crawfish Cream Sauce is everything we love about Louisiana cooking bold, rich, unapologetically comforting wrapped up in a crispy tortilla hug.
Whether you’re feeding a crowd, spicing up your Taco Tuesday, or just craving something more exciting than leftovers, these boudin burritos are here to blow your tastebuds away.
Why You’ll Love These Boudin Chimichangas
- Crispy, creamy, and Cajun all at once
- Super easy with store-bought boudin sausage
- That crawfish cream sauce is the stuff of legends
- Feels like a fancy dinner, but comes together fast
- It’s like boudin tacos took a luxurious detour
What You’ll Need (Scroll down for full measurements in the recipe card)
- Boudin sausage (remove those casings!)
- Flour tortillas – “soft taco” size is just right
- Oil or butter – for pan-frying to crispy perfection
- Green onions – for a little fresh pop on top
For the Crawfish Cream Sauce
- Olive oil – to sauté and start the roux
- Flour – helps the sauce thicken
- Dried onion & garlic – the flavor foundation
- Cajun seasoning – adjust to taste, especially if it’s spicy
- Crawfish tails – the star of the show
- Half & half or cream – to make it luscious
- Worcestershire & butter – depth and richness
- Shredded cheddar (optional) – just in case your sauce needs a little help thickening
How to Make Boudin Chimichangas with Crawfish Cream Sauce
Step 1: Prep Your Chimichanga Filling
Remove the casings from your boudin and scoop about 2-3 tablespoons into each flour tortilla. Roll tightly like a burrito tuck the sides, roll from the bottom, and seal seam-side down.
Step 2: Crisp ‘Em Up
Heat a skillet over medium heat with oil or butter (you do you). Place the chimichangas seam-side down and cook for 2–3 minutes per side until golden and crispy. Set aside on a paper towel-lined plate while you make the sauce.
Step 3: Make the Crawfish Cream Sauce
In a skillet, heat olive oil and stir in the flour. Let it bubble for a minute to make a light roux. Add dried onion and garlic and cook until fragrant (about a minute). Sprinkle in your Cajun seasoning (careful if it’s spicy start with 1 tsp).
Add the crawfish tails and stir until warmed through. Pour in the cream and Worcestershire, then let it simmer gently. Add butter and stir.
If your sauce feels too thin, stir in shredded cheddar a bit at a time. It thickens the sauce and adds a little bonus flavor.
Step 4: Plate and Serve
Top your golden chimichangas with a generous spoonful of crawfish cream sauce. Garnish with sliced green onions, and if you’re feeling extra, maybe a squeeze of lemon.
Estimated Nutrition
Nutrition Facts (per chimichanga, including sauce – approx.)
- Calories: 540
- Carbs: 30g
- Protein: 19g
- Fat: 38g
- Sodium: 880mg
Preparation Time
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
Tips for Perfect Chimichangas
- Don’t overstuff the tortillas just enough to fill without bursting
- If your boudin is super soft, chill it a bit before rolling
- Want to bake instead of fry? Brush with oil and bake at 400°F for 15–20 minutes until golden
- Sauce not thickening? That’s what the cheese is for no shame in the cheddar game
Serving and Storing Leftovers
These are best served fresh and hot, but leftovers keep surprisingly well. Store chimichangas and sauce separately in airtight containers. Reheat chimis in the oven or air fryer for best texture, and warm the sauce gently on the stove.
Want to prep ahead? Assemble and chill your rolled boudin burritos, then fry them fresh when you’re ready.
My Chimichanga Moment
This recipe was born on a Sunday night when I had leftover boudin, a half bag of crawfish tails in the freezer, and zero motivation to make a full dinner. I rolled it all up, crisped it in butter, and whipped together a simple sauce. One bite in, and my husband said, “Put this on the menu forever.” So here we are.
FAQ
Can I use store-bought boudin?
Absolutely! Just remove the casings and you’re good to go. Fresh or frozen (thawed) both work well.
What if I can’t find crawfish tails?
Shrimp makes a fine substitute. Just chop it small and cook it the same way in the sauce.
Can I use corn tortillas?
Not for this recipe they’ll crack and won’t roll or fry the same. Stick with flour.
Can I air fry the chimichangas?
Yes! Spray them with oil and air fry at 375°F for about 10–12 minutes, flipping halfway.
How spicy is this dish?
That depends on your Cajun seasoning. If you’re using a hot blend (like Fontenot & A Half), go light and taste as you go.
Can I make this without cheese?
Yes! The cheese is optional and only needed if your sauce isn’t thickening. You can leave it out entirely if you prefer.
Is this freezer-friendly?
You can freeze the rolled (but unfried) chimichangas. Thaw and fry when ready to eat. The sauce is best made fresh, though.
Can I double the sauce?
Please do. Everyone asks for extra, and you’ll be glad you did.
Final Thoughts on Boudin Chimichangas with Crawfish Cream Sauce
These Boudin Chimichangas with Crawfish Cream Sauce are a wild ride of flavor and comfort, blending Cajun soul with Tex-Mex style. Whether you’re craving a spicy boudin taco alternative or just want to impress guests with something bold and homemade, this one’s a total crowd-pleaser.
🌶️ Full ingredient list with measurements is down below in the recipe card!
Boudin Chimichangas with Crawfish Cream Sauce
Crispy boudin-stuffed chimichangas topped with a rich and spicy crawfish cream sauce—this Cajun comfort dish delivers bold flavors with minimal effort.Equipment
Ingredients
Chimichangas
- 1 lb boudin fresh or thawed, casings removed
- 6 flour tortillas “soft taco” size
- oil or butter for pan-frying
- green onions for garnish
Crawfish Cream Sauce
- 2 Tbsp olive oil
- 1 Tbsp flour
- 1 Tbsp dried onion
- 2 cloves garlic minced
- 1-2 tsp Cajun seasoning adjust to taste
- 12 oz crawfish tails
- 1.5 cups half & half or heavy cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp butter
- 1 cup shredded cheddar cheese optional, for thickening
Instructions
Notes
Cheese is optional but helpful for thickening. Sauce can be made spicier or milder depending on your Cajun blend. You can also prep the chimis in advance and fry to order!
