Sautéing the Crawfish for Crayfish Boudin Recipe

Video Transcript

"Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you a crawfish boudin. Now we're going to start sauteing those crawfish we got our pot that is already hot here and we're going to add a couple of tablespoons of oil to that. Then we're going to add in our crawfish which are already cooked but we're going to saute them in the oil. Basically we're going to heat these through, get a little more flavor on them, and like I said they're already cooked but we're going to add all of our other ingredients to this afterwards to actually bine the stuff together. Once again we're doing crawfish you can substitute crawfish for shrimp, alligator, rabbit, just about anything, crab. But if you were to use crab I would suggest using lump crab meat the other just the basic crab out of a can it would be kind of thin. Which you can do is add that to the crawfish you can mix this if you wanted to, you can do crawfish and shrimp, if you really want to spend the money you can do lobster. So we'll saute our crawfish here for about 3 more minutes and move on to the next step."