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Crawfish Boudin Rangoon

When you take that Cajun and mix it with that Asian you come up with CRAWFISH BOUDIN RANGOON!!!! A seasoned cream cheese mixture and spicy crawfish boudin stuffed inside a wonton wrapper and fried to golden brown and crisp-a-liscious . Served with a spiced-up sweet and sour sauce these are a perfect starter for any mash up!!!
  • Crawfish boudin
  • 1 block cream cheese
  • Wonton wrappers
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 egg beaten
  • Oil for frying
  • Sweet and sour
  • Cayenne pepper sauce
  1. Cook onions and pepper to translucent. Mix with softened cream cheese.
  2. Remove boudin from casing.
  3. Place a small amount of boudin and cream cheese mixture on each wrapper.
  4. Heat oil to 350.
  5. Place small amount of egg wash on all sides of wrapper and pinch edges together tightly.
  6. Deep fry until all sides are golden brown.
  7. Mix sweet and sour with a few dashes of pepper sauce.
  8. Serve with sauce.
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