Combination: Seafood Boudin

posted by SueFreeman 01-25-102 8:34 AM

Seafood Boudin
Recipe courtesy Emeril Lagasse, 2001

1 pound crawfish tails, langostos or crabmeat
1 pound peeled and deveined shrimp
1/3 cup minced shallots
1/2 cup heavy cream
1/4 cup brandy
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground white pepper
3 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 1/2-inch diameter casings, about 4 feet in length
1/4 teaspoon black peppercorns
1 yellow onion, quartered
4 lemon slices
1 bay leaf
4 tablespoons butter
Mustard Cream Sauce, recipe follows

In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links.

Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes.
Remove from the water and let cool.

In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm.

If you don't want to do the casing thing, wrap tightly in long form in plastic wrap, put in fridge til firm, slice and then pan fry.

To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.

Mustard Cream Sauce:
1 cup dry white wine
1/4 cup chopped shallots
2 cups whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne
2 teaspoons chopped fresh tarragon

Combine the wine and shallots in a small heavy saucepan. Bring to a boil and cook until reduced to 1/3 cup, about 6 minutes. Whisk in the cream, mustard, salt, and cayenne. Boil until thickened by 50 percent, about 5 minutes. Remove from heat, stir in the tarragon, and adjust seasoning, to taste. Serve immediately.

Yield: about 1 1/4 cups

Served all this with a lemon pilaf and asparagus.

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