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
- Skillet
- Saucepan
- Tongs
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
- Remove casings from boudin and fill each tortilla with 2–3 tbsp of boudin. Roll tightly and set aside.
- Heat oil or butter in a skillet over medium heat. Cook chimichangas seam-side down for 2–3 minutes per side until golden and crispy. Set aside.
- In a saucepan, heat olive oil and whisk in flour. Cook 1 minute to make a roux. Add dried onion and garlic; cook until fragrant.
- Stir in Cajun seasoning and crawfish tails. Pour in cream and Worcestershire. Simmer until slightly thickened.
- Stir in butter. If sauce is too thin, gradually add shredded cheddar until it thickens. Remove from heat.
- Top chimichangas with crawfish cream sauce and garnish with green onions. Serve hot.
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!