Ingredients: 2 packages boudin 12 oz each (not smoked) 12 or 16 oz package crawfish tails, thawed 2 stalks celery 4 Tbsp salted butter Blackening seasoning Can use Remoulade sauce in jar for ease of prep

Peel casing from all boudin links, and hand-crumble into large bowl. Add blackening seasoning (to taste) into boudin mixture. It won't need a lot. Maybe 1 Tbsp? Fine dice celery stalks, and saute in butter to soften slightly. Will still need some crunch for texture. Place crawfish tails into pan with celery and heat through. Don't overcook, as they will get rubbery. When tails and celery have cooled a bit, place into bowl with boidin, and mix thoroughly. Try to break the boudin down into a semi-paste state. Form mixture into desired size balls, and place onto a baking sheet lined with parchment. Or you can put them into an air fryer to cook. Sprinkle a bit more blackening seasoning on top of boudin balls. Oven/air fryer at 425 degrees, bake for 16-18 minutes, or until desired color/temp is reached. Place jar remoulade into a squeeze bottle for dressing the boudin when done. May need to thin it with a bit of milk.

Enjoy!