Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.
Sweet shortcrust pastry chills for 30 min. Filling: butter + flour make a blonde roux; trinity (onion + celery + green pepper) softens; crawfish tails + cream + tomato paste + Cajun seasoning + green onion finishes. Cool. Roll pastry; cut 10 cm rounds; spoon 1 tbsp filling on half; fold and crimp; brush with egg wash. Bake for 25 minutes at 200°C till deep gold.
Sharp cheddar is grated on the LARGE side of a box grater (not the small, texture matters). A small amount of cream cheese is softened to bind. Jarred roasted red peppers (pimentos) are drained and chopped fine. Everything is mixed with mayonnaise, Worcestershire, garlic powder, paprika, lots of black pepper, and a tiny pinch of cayenne. Chilled for 30 min to let the flavours meld. Eaten with crackers or made into a sandwich.