Popcorn-Rice and Crawfish Boudin Cakes

Popcorn-Rice and Crawfish Boudin Cakes
Photo by Judith Hill


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

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


Best Wine Deals

See More Deals

Snooth Media Network