Cajun Crawfish Boudin Comeaux's best! Crawfish tails cooked with "The Trinity"(onions, celery, bell peppers), seasoned perfectly, then mixed with rice & stuffed in sausage casing. Great as a full meal, snack, or appetizers! 1 lb pkg
Ingredients: Rice, Crawfish, Water, Tomato Paste, Onions, Vegetable Oil, Tomatoes, Mushroom Base (contains wheat flour and monosodium glutamate), Bell Pepper, Celery, Green Onion, Parsley, Corn Starch, Salt, Butter, Spices, Garlic, Paprika, Baking Soda, Dried Onions, Dried Garlic, Dried Celery, Pork Casing
Boudin Heating Instructions: Do not puncture skin. Microwave: Wrap 1-link in wet paper towel, or plastic wrap. Heat for 1-minute on high, or until when squeezed, the Boudin becomes spongy.
Steam or water heating: Fill pot with enough water to cover boudin, (use tap water for frozen boudin). Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes spongy. Remove from water and serve. (Allow moderate cooling before cutting.)
Bar-B-Que Pit: Use foil and baste with favorite Bar-B-Que Sauce (although not needed).