1 pound firm white fish (snapper, grouper, flounder)
2 pounds shrimp, 36-42 count, peeled and deveined
2 fluid ounces heavy cream, cold
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon fresh herbs, assorted, chopped
2 tablespoons hot sauce
2 tablespoons worcestershire sauce
1 egg white, whipped
1 teaspoon chile flakes
1 tablespoon Creole Spice Mix (see recipe)
1/4 cup cooked wild rice, cold
1 cup cooked white rice, cold
1/2 cup green onion, sliced fine
1/4 cup fresh parsley, chopped fine
1 tablespoon kosher salt
1/4 teaspoon black pepper
GARNISH:
8 ounces lump crabmeat, fresh
8 ounces shrimp, peeled and deveined
Servings: 32
1. Chill a grinder attachment fitted with a 1/8-inch (3-millimeter) plate. Chill the white fish and shrimp well. Grind the fish and shrimp into a stainless steel bowl.
2. Place the bowl over an ice bath and stir in the cream. Fold in the remaining ingredients, except the garnish, until thoroughly mixed. Gently fold in the garnish.
3. Stuff the mixture into prepared casings and twist into 2-inch (5-centimeter) links. Poach the boudin in water to an internal temperature of 145°F (63°C). Cool in ice water. Remove from the ice water, pat dry, cover and refrigerate.
4. Yields 4 pounds, 32 2-ounce links
Yield: 32 pieces
2 pounds shrimp, 36-42 count, peeled and deveined
2 fluid ounces heavy cream, cold
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon fresh herbs, assorted, chopped
2 tablespoons hot sauce
2 tablespoons worcestershire sauce
1 egg white, whipped
1 teaspoon chile flakes
1 tablespoon Creole Spice Mix (see recipe)
1/4 cup cooked wild rice, cold
1 cup cooked white rice, cold
1/2 cup green onion, sliced fine
1/4 cup fresh parsley, chopped fine
1 tablespoon kosher salt
1/4 teaspoon black pepper
GARNISH:
8 ounces lump crabmeat, fresh
8 ounces shrimp, peeled and deveined
Servings: 32
1. Chill a grinder attachment fitted with a 1/8-inch (3-millimeter) plate. Chill the white fish and shrimp well. Grind the fish and shrimp into a stainless steel bowl.
2. Place the bowl over an ice bath and stir in the cream. Fold in the remaining ingredients, except the garnish, until thoroughly mixed. Gently fold in the garnish.
3. Stuff the mixture into prepared casings and twist into 2-inch (5-centimeter) links. Poach the boudin in water to an internal temperature of 145°F (63°C). Cool in ice water. Remove from the ice water, pat dry, cover and refrigerate.
4. Yields 4 pounds, 32 2-ounce links
Yield: 32 pieces
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