Cajun Original Crawfish Boudin 1lb

We begin our recipe with tender, delicious Crawfish tails, and smother them in onions, tomatoes, bell pepper, garlic, parsley, and green onion tops. To this aromatic “Sauce Piquant” we add our special Cajun Seasonings and blend in with freshly steamed long-grain rice. The finished mixture is then stuffed into a natural pork casing, and the links are cooked prior to serving. These tasty links are sure to please! No MSG! Low Saturated Fat! Gluten-Free! 

Unit Size: 1lb (3 Links)

Ingredients: Water, long grain & parboiled rice (rice enriched with iron, niacin, thiamine, folic acid), crawfish, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid). tomato paste (tomatoes). dehydrated onion, canola oil, dehydrated bell pepper, salt, Worcestershire sauce (vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract). granulated garlic, natural flavor, green chili (green chili peppers, water, salt, citric acid, calcium chloride), mushroom powder (maltodextrin, natural mushroom flavor), dehydrated parsley, dehydrated parsley, dehydrated green onions, ground red pepper and stuffed into natural hog casing.  Contains: fish (anchovies), shellfish

COOKING INSTRUCTIONS:

Poach in hot water: In a stockpot, bring to a boil. Before placing boudin links in water lower heat. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces. 

MICROWAVE : Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing.

BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin. 

STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing.