A delicious blend of fresh Louisiana seafood including crawfish tails, catfish, crab, and shrimp. The seafood is sautéed with "The Cajun Three" (onions, celery, bell pepper) then seasoned and combined with cooked rice and finally packed in a pork casing. Just heat and serve!
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).