How to Make Cajun Recipe Crayfish Boudin : Simmering Crayfish Boudin Recipe

Hi, my name is Karl James, owner of Creolesoul
Catering located in Round Rock, TX and on behalf of Expert Village I’m here to show
you a crawfish boudin. We have our crawfish and trinity and tomato sauce, pepper. That
flour it’s really thick now we need to do is add a little water to this. We’re going
to add the water in, kind of stir it at the same time. Add a little at a time and then
start to mix it together, you don’t want it too thin not too much water so just add a
little bit at a time. Now if you find that your mixture gets really, really thin you
think you added too much water, you can take a little flour and water and make a little
slurry together and add that in here and bring it to a boil and it will thicken up a little
bit. Or like I say you can add a little bit at a time and get it to the right consistency,
it shouldn’t be too thin but you don’t want it to be thick as it was. If you ever made
a Etouffee it should be that kind of consistency. So we added the water get all that mixed up
scrap the sides and get all those off the side, once again we’re in between 200-225
and now we’re going to put the top on this, cover it and we are going to let it simmer
for about 20 minutes. Then we’re going to let it sit and let it cool off a little bit
and we’ll be back in the next step.

local_offerevent_note February 28, 2020

account_box Gilbert Heid


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