Crawfish Boudin ~ Foamheart (UPDATED)

Discussion in 'Non-fish Seafood' started by foamheart, Mar 27, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So what do you do with the leftover crawfish at a boil? Yeah right, like that could happen .... ROFLMAO.

    Family tradition, if you need one bag buy 2, if you need 5 bags buy 6. Always get an extra bag to peel for the house. Last year I believe I did Crawfish bisque.

    Or among other dishes Crawfish Ettouffee (I don't care, its how mine is spelled....LOL)

    Maybe even a Crawfish Pie..........

    At this point you all are figuring I live in Canada right? So I have been wanting to try something diffrent. I had never seen or heard of it before, until I thought it up and then I kept hearing of folks making crawfish boudin. It just ain't right. LOL

    So with the leftovers I tried some crawfish boudin.

    First the rice. I used medium grain this time. Why? Because it will absorb more juice than long grain. Since I am cooking it nearly plain, and I am making a juicy crawfish gravy I want it to suck all that goodness up. I made sure and added salt when cooking, and I re-salted when cooling because rice needs salt. Oh, that is about 5 cups of rice. Light and fluffy. I sometimes even impress myself. That rice was good plain! I am a coonazz what can I say.

    Next I used about a pound and a half of crawfish tails. Made a gravy, just butter, fresh green onions, a touch of tomato paste for richness, and I got a garlic toe in my hand, and shook my hand around the top of the pot. Yes thats less than a pinch. No need for salt boiled crawfish and salted rice. No need for pepper, well I put in a little anyway! 

    Basically it is my ettouffee, referenced above.

    Looks good doesn't it, it is too!

    I decide to be easy on myself and mix in a different bowl vice just pouring all the gravy on all the rice and then trying to figure out how to get the right consistency. I am not normally that smart. I just don't know whats going on with me these days. First I divide up using my eye, the crawfish per load. then add the juice to gain the consistency I want.

    I gotta tell you, you ever see one of those tupperware bowls like above anywhere buy it! They are big, low profile, which basically means they still slide in the reefer under the grates. I have 2 and love them.

    I would tell you a long tale about loading casings on the tube and how many times I had to redo it, but I would hate to humiliate myself that bad. I will simply said Had I been drinking I would not have boudin LOL.

    Using standard sausage casings, I am not going to talk about it.....

    And I when the casing are filled and twisted...............

    I wish you could see the color! It is almost golden. And crawfish..... Mais yeah Cher that boudin is some kinda full of dem mud bugs!

    Can ya see the red specks? each one of dem red specks be a crawfish, not a ground up piece of crawfish, that be a crawfish! If ya gonna make it, make it good!

    I am really interested to see how the butter I used making the crawfish gravy comes out. I mean its butter, it has to be good right?

    Now the last question, should I try and smoke 'em tomorrow..... Hmmmmmmm............

    I am thinking tomorrow maybe a piece a boudin, maybe some smoked cheese to try it, a Honey Crisp apple, and possibily a Shiner.  I'll have to find some baby to save from an alligator before then, to deserve it.

    Thanks for checking it out. Any questions just give me a shout. I'll update tomorrow after I decide about smoking and we get a finished taste test.
    Last edited: Mar 28, 2016
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Squishing mud bugs!  Outstanding! 

  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great,you should at least smoke a few!
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Outstanding Foam....... [​IMG]       your bar is raised with your intuitive idea's. I bet its going to be off the hook good

    Nice Job... Points!!!!

    ditto on the yellow bowl

  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Brian, I liked the crawfish, I loved the rice, the gravy was just butter and onion, how could that be bad? Only thing it was missing was bacon or andouille! LOL
    Thank you.

    I am guessing right now that it'll happen, if for no better reason that its so much easier to cook them when the casings have been smoked.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Points for you Kevin! Looks great! I need to get my traps in the water again one of these days. Been too long.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Why thank you kindly, such praise is humbling.

    I ate the filling, LOL... I could get used to licking the bowl when making sausages....LOL. So much easier to clean up.

    I am thinking smoking it will be a great new dimension.

    I appoligize Joe, I forgot to say thank you. Thank you.
    Last edited: Mar 28, 2016
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That sounds amazing and I do love those flavors...JJ
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin that all sounds great,can't get live mud bugs in my area Points 

  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW, Kevin!

    What an awesome idea!

    I wish I could taste one!


  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Case.

    You know Case, I bet steamed crab would be as good. But ya kno I don't understand when crawfish are so easy to collect, costing little if anything other than beer, why folks can sell them for so much. Used to be on a Saturday or Sunday you couldn't drive down a road here with out seeing folks all along the highway running nets. Now they just complain about paying 12.00 a pound for them already peeled. LOL
    Last edited: Mar 28, 2016
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Got in the smoker right now, Smoker has settled out at 100 degrees and the apple smoke from the cold smoke attachment is smelling good. 

    Its just basically ettouffee in a handy carrying case. LOL 

    Boudin is just left overs. I guess every culture has one, a pita, burrito, boudin, etc.
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Richie, I have been wanting to do this for a couple a years now. Back then like I said, I thought I had thought of something new. 

    Oh yeah, but lobster is pretty close. I find it a little richer, but close. LOL... My first run in the service, I met my first lobster and they always laugh at someone the first lobster meal on each run. Well it was me, I thought they were just big crawfish and ate till my tummy hurt. LOL 

    Not like they are not rich already, then you dunk it in butter. Hmmm...... come to think of it they are more and more alike.
    Last edited: Mar 28, 2016
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    We have a couple good crawdad holes close by. Just never think to go do it!

    Crab or shrimp would be tasty. Dungeness is up to $7.99-$12+ right now. Shrimp is about the same.

    When I was a kid my favorite way to catch crawdads was to tie a whole chicken onto a line and pitch it into the river. Then snorkel down, shake them off into a dive bag. We'd do that all day, good times!
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I understand. Crawfishing, crabing or running toutlines all night...... It only needed be mentioned once.

    Never heard of diving for crawfish, but I would have been up for trying it!
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    ::UPDATE:: ZOMG!!

    I am amazed, this is not crawfish boudin, its not ettouffee, its ridiciously insanely delicious!  I cooked two of the small pieces I had gave one to Pop with some apples and some of the smoked cheese (Thats great stuff too). He actually asked for more!

    Let those pictures load up.........

    Preheated to 275, loaded the cold smoker with apple only. Put the cold crawfish boudin in the smoker, reduced the box temp to 100, clicked the cold smoker on and left the vent open and the door cracked.

    Doesn't take long for the cold smoker to do its stuff.

    BTW I am not trying to really heat or cook the boudin, I want a very light smoke.

    After 2 hours with the door cracked and 2.5 hours closed. It took a little color but thats not what I was after. I pulled the boudin. But definately time to get this back into a cold enviroment. Don't want anybody sick here!

    Well of course I had to try it. Two small links, BTW this is always my prefered way to cook fresh boudin. A little water in a skillet with a lid to steam it till the H2O evaporates, then it sort of frys the casing a little. Like a hot dog.

    I have got to warm you if you are not hungry or on a diet, look away at this point. If you have heart problems look away.

    I have to say that each of those bites had at least one, at least one whole crawfish in it!  Make ya wanta slap yo'momma! It was a saying long before it was a spice.

    And if I am selling cheese instead of crawfish boudin.............

    That honey crisp apple just made it all the better if that's really possible.

    Thats it, later tonight I'll package the crawfish boudin for the freezer and hide it really well.

    Thanks for following with me on this. I have to say I wish I would have done in 2 or 3 years ago when I first thought about it(but I wouldn't have had the cheese then).

    Have a great day, and try something diffrent, sometimes you hit one out of the park!
    Last edited: Mar 28, 2016
    worktogthr, bdskelly, b-one and 2 others like this.
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Whooo Weeee!  Thats an awesome plate!  point  b
  19. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I just ate and now I'm hungry again. That looks delicious !!
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, I wish you could have one or two. I bet you'd like 'em.

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