Seafood Boudin

• 1 pound crawfish tails
• 1 pound peeled shrimp deveined
• shallots cup minced
• 1 cup heavy cream
• 1 cup brandy
• 1 teaspoon salt
• 1 teaspoon cayenne
• ground white pepper teaspoon freshly-
• 3 cups medium-grain rice cooked
• 2 tablespoons chopped parsley finely-
• 4 feet long
• 1 teaspoon black peppercorns
• 1 yellow onion quartered
• 4 lemon slices
• 1 bay leaf
• 4 tablespoons butter
• mustard cream sauce see recipe

1. In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley.
2. Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm.
3. To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.

crawfish tails, shrimp, shallots, heavy cream, brandy, salt, cayenne, ground white pepper, mediumgrain rice, parsley finely, long, black peppercorns, onion, lemon slices, bay leaf, butter, cream sauce

Taken from www.yummly.com/recipe/Seafood-Boudin-1671405 (may not work)