Seafood Boudin (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
1 pound crawfish tails |
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 |
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 |
Directions:
1. 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.
2. 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.
3. To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.
4. Mustard Cream Sauce:
5. 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.
6. Yield: about 1 1/4 cups
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