Boudin Chimichangas and Crawfish Cream Sauce

Hey y'all, bringing you another original recipe, straight from our crazy brains. This was a collaborative effort between myself, The Hubs, and Primo.

Last summer while down visiting in Louisiana, we saw a sign that Bourgeois Meat Market was selling boudin burritos.  

If you're not familiar with the awesomeness that is boudin:  it's simmered pork, mixed with seasoning, vegetables, and rice (generally about a 50/50 mix, though Bourgeois makes theirs with less rice, about 30%), inside a natural casing.  It's often served grilled, or smoked and cut into bite-size links, or the casing is completely removed and folks will roll it up into little balls, bread it, and then deep fry. Piece of Meat restaurant in New Orleans makes a boudin egg roll that is INSANE.

So a boudin burrito makes sense, I mean: rice and meat inside a tortilla?  A logical lateral train of thought.

But we wanted to go one better.  Because you know what's better than a burrito?  A deep-fried burrito...aka a chimichanga.  Top that with a homemade crawfish cream sauce, and now THAT....that would be something.  I pitched the idea to Primo who responded "10/10 would eat."

So before we booked it back to Missouri, we hit up NuNu's market for some of their amazing boudin, and a packet of crawfish tails. Along with some other essentials.

Now...when it came time to actually make this masterpiece...I didn't actually feel like deep-frying anything. (Especially after having a particularly bad frying incident the week before which scorched my arm and filled our house with smoke.)  So instead, I decided to feaux-fry them (aka oven bake).

INGREDIENTS: (makes 6)
1 lb boudin (fresh or thawed), casings removed
6 "soft taco" size flour tortillas
Oil or butter 
green onions (for garnish)

Sauce:
2 Tbsp olive oil
1 Tbsp flour
1 Tbsp dried onion
2 garlic cloves, minced
1-2 tsp Cajun Seasoning (we use Fontenot & A Half which is extra spicy, so I just use 1 teaspoon)
12 oz crawfish tails
1.5 cups half & half or heavy cream
1 Tbsp Worcestershire sauce
1 Tbsp butter
1 cup shredded cheddar cheese - OPTIONAL (note: most crawfish cream sauces don't call for this, but it wasn't really thickening up for us, so I added the cheese. I'd just recommend having it on-hand in case your sauce misbehaves as well.)

DIRECTIONS:
Heat oven to 400F.
Place about 1/2 cup of loose boudin in the center of a tortilla,

 ...fold in the sides, and then wrap/fold the long edges, and repeat six times.

Spray a 9x11 pan with olive oil, and then place the wraps inside, and bake for about 30 minutes or until golden.

Meanwhile, heat the olive oil over medium heat, and add the onions and garlic.  Then add the flour and stir well.  Next, add the crawfish tails and cajun seasoning and let cook for 2 minutes.

Add the cream & Worcestershire sauce, bring to a boil, and then reduce to a simmer, stirring often.  Let reduce for 20-30 minutes or until thickened/reduced by about half.  If sauce doesn't reduce/thicken to your liking, add the cheese.  

Let the sauce cool for about 5-10 minutes to help thicken, and then pour over the chimichanga and top with sliced green onions.  Enjoy!