Ingredients
- Turkey Boudin sausage (1 lb, casings off)
- Flour tortillas (6, taco size)
- Pepper jack cheese sticks (6)
- Crawfish tails (12 oz)
- Half-and-half or heavy cream (1½ cups)
- Olive oil (2 tbsp)
- Cajun seasoning (1–2 tsp)
- Creole seasoning (6 tsp)
- Oil or butter (for frying)
- Chopped green onions (garnish)
Instructions
- Warm tortillas until soft. Divide Turkey boudin sausage among them, adding a cheese stick and Creole seasoning to each. Roll tightly and secure with toothpicks.
- Heat oil in a frying pan to 350°F. Fry chimichangas for 4-5 minutes until golden brown and crispy.
- For the sauce, heat olive oil in a saucepan over medium heat. Sauté minced garlic, stir in flour and onion flakes, then add crawfish tails and Cajun seasoning. Gradually mix in cream and simmer until thickened.
- Serve chimichangas topped with warm crawfish cream sauce and garnish with chopped green onions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 2g
- Sodium: 874mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg