Cajun Original Foods Crawfish Boudin

This Louisiana favorite blends tender crawfish tail meat with onions, bell peppers, garlic, tomatoes, and a bold mix of Cajun seasonings. The savory filling is folded into steamed long grain rice and stuffed into a natural pork casing, creating links of rich, satisfying boudin. This fully cooked boudin brings authentic Cajun flavor to your table—just heat and enjoy. 1 lb package (3 links)

• INGREDIENTS: Cooked Rice, Louisiana Crawfish Tail Meat, Onions, Tomatoes, Bell Pepper, Tomato Paste, Butter-flavored Oil, Enriched Bleached Wheat Flour, Mushroom Powder Mix, onion powder, sugar, garlic powder, Salt, Worcestershire Sauce, Granulated Garlic, Dehydrated Parsley, Dehydrated Green Onions, and Red Pepper.

COOKING INSTRUCTIONS: (FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!)

• POACH IN HOT WATER: In a stockpot, lightly season water with any cajun seasoning blend, and bring to a boil. Place boudin links in water, and bring up the water again to nearly boiling. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces.
• MICROWAVE : Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing.
• BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin.
• STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing.

Allergens: Wheat