Boudin is an oddity in the world of sausage.

A sort of Frankenstein-monster sewing together rice, meat and sausage, well-made boudin possesses flavors that you’re unlikely to find anywhere else. Fortunately, with the right equipment, it’s easy to make, and thanks to a little Cajun ingenuity and pork casings, it’s even easier to eat.

Almost like a meat and stuffing popsicle that comes ready to eat straight from the grill.

Boudin can take many shapes, forms and flavors, with the traditional variety consisting of a pork-based stuffing similar to the traditional Cajun “dirty rice.” For this recipe, we’ll instead be relying upon the flagbearer for the crustacean invasion -- the crawfish -- to construct a mainstay of Cajun cuisine and, to my knowledge, one of the best examples of aquatic sausage you’re likely to find anywhere on the planet.

A quick side note before diving into the nitty gritty -- if you aren’t already stocked with Crystal hot sauce, I recommend you run out and grab some today. There’s something about it’s perfect balance of spice and vinegar tang that really helps the boudin elevate itself to the next level of “tasty.”

You’ll be glad you did.