Description
These Boudin Chimichangas with Crawfish Cream Sauce offer a flavorful Cajun twist on a classic Mexican favorite. Wrapped in large flour tortillas stuffed with spicy boudin sausage, then baked or pan-fried to golden perfection, the chimichangas are topped with a rich and creamy crawfish sauce infused with Cajun spices and Parmesan cheese. This dish serves as a hearty main course that combines the bold flavors of Louisiana cuisine in an irresistible, crispy package.
Ingredients
Scale
Chimichangas
- 4 large flour tortillas (burrito size)
- 1 pound boudin sausage, casing removed
- 1 tablespoon oil (for brushing or frying)
Crawfish Cream Sauce
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 garlic clove, minced
- 1 tablespoon flour (for thickening)
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon hot sauce (optional)
- 1/2 pound cooked crawfish tails, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions (for garnish)
- 2 tablespoons chopped parsley (optional)
Instructions
- Prepare Chimichangas: Preheat the oven to 400°F (200°C) or heat oil in a skillet if you prefer frying. Warm the flour tortillas slightly to increase their pliability, making them easier to roll.
- Fill and Roll: Spoon about one-quarter of the boudin sausage into the center of each tortilla. Fold the sides in and then roll the tortillas tightly into chimichangas to secure the filling inside.
- Cook Chimichangas: If baking, lightly brush each chimichanga with oil and place seam side down on a baking sheet. Bake for 20 to 25 minutes until golden and crispy. Alternatively, pan-fry the chimichangas in hot oil until golden brown on all sides.
- Make the Crawfish Cream Sauce: While the chimichangas cook, melt butter in a skillet over medium heat. Add diced onions and sauté until softened, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Thicken Sauce: Sprinkle the flour over the onion and garlic mixture and cook for one minute, stirring constantly to form a roux base.
- Add Cream and Seasonings: Gradually whisk in the heavy cream and whole milk until the sauce is smooth. Stir in Cajun seasoning, smoked paprika, black pepper, salt, and hot sauce if using. Allow the sauce to simmer gently for 3 to 4 minutes to blend flavors.
- Add Crawfish and Cheese: Stir the chopped crawfish tails and grated Parmesan cheese into the sauce. Continue cooking for about 5 minutes until the sauce is thickened and the crawfish is thoroughly heated.
- Serve: Spoon the rich crawfish cream sauce generously over the baked or fried chimichangas. Garnish with chopped green onions and optional parsley for a fresh finish. Serve immediately to enjoy the crispy texture and creamy sauce contrast.
Notes
- You can substitute shrimp for crawfish if crawfish is unavailable.
- For a deeper flavor, add a splash of white wine or lemon juice to the cream sauce while simmering.
- These chimichangas can also be cooked using an air fryer for a crisp and less oily finish.
- Adjust the amount of hot sauce to your preferred level of spiciness.
