Popcorn-Rice and Crawfish Boudin Cakes

Popcorn-Rice and Crawfish Boudin Cakes
Photo by Judith Hill


  • ½ lb. cooked, shelled crawfish tails
  • 1-2/3 cups fish stock or 1 cup chicken stock and 2/3 cup water
  • 4 Tbs. butter
  • 2 ribs celery, chopped fine
  • 1 green pepper, chopped fine
  • 1 tsp. table salt
  • 1 medium onion, chopped fine
  • + 1 more ingredients
    • 1 cup raw rice

In a saucepan, melt the butter. Add the celery, green pepper, and onion and sauté 2 minutes. Stir in the rice. Add the fish stock (or chicken stock and water) and salt. Bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes. Chop the crawfish and stir in. Taste...

View full recipe at Fine Cooking


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