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Emeril's Seafood Boudin

Source of Recipe

Recipe courtesy Emeril Lagasse, 2001


List of Ingredients

1 pound crawfish tails, langostos or crabmeat
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
Emeril's Mustard Cream Sauce



Recipe

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. 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.

If you don't want to do the casing thing, wrap tightly in long form in plastic wrap, put in fridge til firm, slice and then pan fry.

To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.

Serve all this with a lemon pilaf and asparagus.