For the Chimichangas:
- 4 large flour tortillas (burrito-size)
- 2 cups cooked boudin sausage links (remove casing and crumble)
- 1 cup shredded pepper jack cheese
- ½ cup diced green onions
- 1 tbsp Cajun seasoning (plus more to taste)
- Oil for frying (vegetable, canola, or peanut oil)
- Toothpicks or kitchen twine (for sealing)
For the Crawfish Cream Sauce:
- 8 oz peeled crawfish tails (fresh or frozen)
- 2 tbsp butter
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 1 tsp lemon juice
- 1 tsp Creole seasoning
- Salt & pepper to taste
- 1 tbsp fresh parsley, chopped
🌯 Instructions
1. Prepare the Filling
In a bowl, mix the crumbled boudin , shredded cheese , green onions , and Cajun seasoning . Set aside.
2. Fill the Tortillas
Lay out each tortilla and spoon a generous portion of filling down the center. Fold in the sides, then roll tightly like a burrito. Secure with toothpicks or twine.
🔥 Tip: Lightly warm tortillas before rolling to prevent cracking.
3. Fry the Chimichangas
Heat oil in a deep skillet or pot to 350°F (175°C) . Carefully fry each chimichanga for 3–4 minutes per side , until golden brown and crispy. Drain on paper towels.
🛑 Optional: Bake instead — brush with oil and bake at 400°F (200°C) for 20–25 minutes for a lighter version.
4. Make the Crawfish Cream Sauce
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Stir in flour to create a roux. Cook for 1–2 minutes until golden.
- Gradually whisk in cream and milk. Bring to a gentle simmer.
- Add crawfish tails , Creole seasoning , lemon juice , salt, and pepper. Simmer for 5–7 minutes until thickened.
- Stir in parsley and adjust seasoning.
5. Serve & Enjoy
Plate the hot chimichangas, remove toothpicks, and generously drizzle with warm crawfish cream sauce . Garnish with extra green onions or parsley.
Tips for the Best Boudin Chimichangas
- Use high-quality boudin — look for ones with pork, rice, and spices from Louisiana if possible.
- Don’t overfill the tortillas — they may burst when frying.
- For extra crunch, double-fry the chimichangas briefly after initial cooking.
- Keep the sauce warm but not boiling when serving.
- Serve with pickled jalapeños, sour cream, or a crisp cabbage slaw for balance.
Ways to Customize Your Chimichangas
Want to make it your own? Try these fun twists:
- 🦀 Swap crawfish for shrimp — Shrimp Creole sauce works beautifully
- 🌱 Vegetarian option — Use plant-based sausage and omit crawfish
- 🧀 Add more cheese — Mix in sharp cheddar or smoked gouda
- 🌶️ Spice it up — Add diced jalapeños to the filling
- 🍽️ Make mini versions — Perfect for appetizers or parties
What to Serve With Boudin Chimichangas
Pair this rich, bold dish with lighter sides for balance:
- Cilantro-lime coleslaw
- Black bean and corn salad
- Grilled street corn (elote)
- Avocado slices or guacamole
- Cold beer or sweet tea
Frequently Asked Questions
❓ Can I use pre-made boudin?
Yes! Most grocery stores in the South carry frozen or fresh boudin . Just remove the casing before using.
❓ Can I air fry the chimichangas?
Yes! Spray with oil and air fry at 375°F (190°C) for 12–15 minutes , flipping halfway.
❓ Can I make this ahead of time?
You can assemble chimichangas and refrigerate (unfried) for up to 24 hours . Fry or bake just before serving.
❓ Is crawfish cream sauce spicy?
Not unless you make it so! Adjust heat with extra Creole seasoning or cayenne .
Final Thoughts
Boudin Chimichangas with Crawfish Cream Sauce are a celebration of flavor, culture, and culinary creativity — where Cajun soul meets Mexican flair in the most delicious way possible.
Whether you're hosting a Mardi Gras party , craving something bold and comforting , or just want to impress dinner guests , this dish delivers every time.
So fire up the stove, grab your cast iron, and get ready to enjoy one of the most decadent, crave-worthy meals you’ll ever make.