Crawfish Boudin Cakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 2 celery ribs, chopped fine
• 1 green pepper, chopped fine
• 1 medium onion, chopped fine
• 1 cup raw rice, popcorn, jasmine or 1 cup rice
• 1 2/3 cups fish stock or 1 cup chicken stock and 2/3 cup water
• 1 teaspoon table salt
• 1/2 lb cooked shelled crawfish tail

Recipe

• 1 in a saucepan, melt the butter. add the celery, green pepper and onion and saute 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.
• 2 chop the crawfish and stir inches taste for seasoning and add salt if needed. let the rice cool slightly. whir in a food processor just long enough to chop the mixture, but not so long that it becomes a puree.
• 3 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. when ready to serve, heat in a 350°f oven for 15 to 20 minutes and then transfer to plates with a wide metal spatula.