Seafood Boudin

Recipe Ingredients

1 lb	454g / 16oz	Crawfish tails
1 lb	454g / 16oz	Deveined peeled shrimp
1/3 cup	30g / 1.1oz	Minced shallots
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Brandy
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3 cups	480g / 16oz	Cooked medium-grain rice
2 tablespoons	30ml	Finely-chopped parsley
		Casings abt 1 1/2" dia and 4 feet long
1/4 teaspoon	1.3ml	Black peppercorns
1		Yellow onion - quartered
4		Lemon slices
1		Bay leaf
4 tablespoons	60ml	Butter
		Mustard Cream Sauce - (see recipe)

Recipe Instructions

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.

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

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E39) - from the TV FOOD - NETWORK

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