Few things represent Louisiana backyard cooking better than boudin. This version takes it a step further by using fresh crawfish tails and finishing the links on the smoker for a subtle layer of wood-fired flavor. The combination of crawfish, rice, and the classic Cajun trinity creates that signature boudin texture, while the Pitts & Spitts adds just the right amount of smoke to elevate the entire dish.

If you’ve never had smoked crawfish boudin, this recipe is a great place to start.

Ingredients

Seafood Stock (Optional)

• Crawfish shells
• 2 onions, rough chopped
• 2 celery stalks, rough chopped
• 2 carrots, rough chopped
• 2–3 quarts water

Boudin

• 8 lbs crawfish tails with fat
• 4 cups Louisiana rice
• 3 onions, diced
• 2 bell peppers, diced
• 2–3 celery stalks, diced
• 1 head garlic, minced
• Boudreaux’s Fire & Smoke Seasoning, to taste
• Garlic powder (optional)
• Onion powder (optional)
• Pork sausage casings

Instructions

1. Make the Stock

If making homemade stock, combine crawfish shells, onions, celery, carrots, and water in a large pot. Bring to a light simmer and cook for about 1 hour. Strain and reserve the liquid.

2. Cook the Trinity

In a large pan with a small amount of oil, cook onions, bell peppers, and celery until softened. Add garlic and cook briefly until fragrant. Remove from heat and allow to cool completely.

3. Prepare the Crawfish

Separate about one-third of the crawfish tails and reserve them whole for texture. Grind the remaining crawfish tails using a meat grinder. Grind the cooled vegetable mixture as well.

4. Cook the Rice

Cook the Louisiana rice using seafood stock as the cooking liquid.

5. Mix the Boudin

Combine the ground crawfish mixture with cooked rice and the reserved whole crawfish tails. Add seasoning and mix well. Add small amounts of stock until the mixture becomes moist but still holds together when formed into a patty.

6. Prepare the Casings

Rinse pork casings thoroughly and soak them in warm water for about 20 minutes to make them pliable.

7. Stuff the Boudin

Load the mixture into a sausage stuffer and carefully fill the casings. Twist into links at your desired size.

8. Smoke

Preheat your Pitts & Spitts smoker to 325°F. Place the boudin directly on the grates and smoke for 20–30 minutes, until heated through and the casing becomes slightly crisp.