We only make crawfish boudin in the spring. Just like all of our fresh products, frozen meats just won't make the cut. The freshest, most succulent tails can only be found during Louisiana's crawfish season and no other crawfish boudin contains as much tails as we use (almost 50% by weight). The recipe for the crawfish boudin is derived from a crawfish bisque stuffing created by Lester’s wife Rita.
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