Comeaux's Seafood Boudin 1lb

A delicious blend of fresh Louisiana seafood including crawfish tails, catfish, crab, and shrimp. The seafood is sautéed with "The Cajun Three" (onions, celery, bell pepper) seasoned and combined with cooked rice, and finally packed in a sausage casing. Just heat and serve!

Unit Size: 1lb (3 Links)

Ingredients: Water, Rice, Shrimp (Water, Salt, Sodium Tripolyphosphate, Sodium Hexametaphosphate, Sodium acid Polyphosphate, citric acid, ascorbic acid and sodium bisulfite). Frozen Vegetable Blend (Onions, Celery, Red Peppers, Green Peppers, Parsley), Catfish (farm-raised catfish, contains up to 14% solution of an aqua blend (water, sodium tripolyphosphate, salt, citric acid, and lemon oil, Tomato Paste (tomato paste, salt, citric acid), Vegetable Oil (soybean oil, TBHQ & citric acid added to help preserve freshness, dimethylpolysiloxane), Tomatoes (vine ripened unpeeled tomatoes, tomato puree, less than 2% of salt, citric acid). Mushroom Base (water, mushrooms, vegetable oil, modified food starch, wheat flour, contains less than 2% of salt monosodium glutamate, soy protein concentrate, dehydrated cream [cream (milk), soy lecithin], yeast extract flavoring, dehydrated garlic), Crawfish, Corn Starch, Butter (liquid & hydrogenated soybean oil, contains less than 2% of salt soy lecithin, artificial flavor. TBHQ & citric acid added to protect flavor, beta carotene (color), dimethylpolysiloxane, an anti-foaming agent added), Dehydrated Green onions & parsley, Seasoning Blend (salt, garlic, red pepper, black pepper) Baking Soda, crab boil (water, polysorbate 80. spice extractives, oleoresin paprika, sodium benzoate and potassium sorbate), in a pork casing 

COOKING INSTRUCTIONS: FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!

Microwave: Wrap one link in a damp paper towel.  Heat for one minute on high or to the desired heat level.

Steam: Fill the pot with enough water to cover the bottom (about half an inch). Heat on high until steam forms.   Lower temperature and place boudin in pot.  Cover and heat for 2 minutes or until warm.  Do not submerge boudin in water.

BBQ Pit:  Roll the link with foil and heat on the pit.   Or, place boudin directly on the grill and cook until the outer casing is crisp.

Oven or skillet:  Heat slowly until skin becomes crisp