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. http://www.smokingmeatforums.com/t/170943/crawfish-bisque-foamheart Or among other dishes Crawfish Ettouffee (I don't care, its how mine is spelled....LOL) http://www.smokingmeatforums.com/t/159001/crawfish-etouffee-foamheart Maybe even a Crawfish Pie.......... http://www.smokingmeatforums.com/t/184272/crawfish-pie-foamheart 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.