Crawfish Boudin Cakes

1. 1

   In a saucepan, melt the butter.

2. 2

   Add the celery, green pepper and onion and saute 2 minutes.

3. 3

   Stir in the rice.

4. 4

   Add the fish stock (or chicken stock and water) and salt.

5. 5

   Bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes.

6. 6

   Chop the crawfish and stir inches Taste for seasoning and add salt if needed.

7. 7

   Let the rice cool slightly.

8. 8

   Whir in a food processor just long enough to chop the mixture, but not so long that it becomes a puree.

9. 9

   Form the mixture into eight cakes by hand and put them on a buttered baking sheet or pack the rice lightly into small ramekins and unmold onto the sheet.

10. 10

    When ready to serve, heat in a 350F oven for 15 to 20 minutes and then transfer to plates with a wide metal spatula.

* Per serving · 4 servings · Values may vary.

No additional tips available.