- 1 pound crawfish tails
- 1 pound deveined peeled shrimp
- 1/3 cup minced shallots
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly-ground white pepper
- 3 cups cooked medium-grain rice
- 2 tablespoons finely-chopped parsley
- Casings abt 1 1/2" dia and 4 feet long
- 1/4 teaspoon black peppercorns
- 1 yellow onion quartered
- 4 lemon slices
- 1 bay leaf
- 4 tablespoons butter
- Mustard Cream Sauce (see recipe)
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.
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.
To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.
This recipe yields 8 servings.