Poche's Crawfish Boudin – 1 lb (Tri-State)

Poche's crawfish boudin, 1 lb.

Heat to at least 160°F before eating.

• Microwave: Wrap one link in a damp paper towel and heat about 1 minute on high.
• Steam: Add about half an inch of water to a pot and bring to a steam. Lower the heat, add the boudin, cover and heat about 2 minutes. Don't submerge it.
• Grill: Wrap in foil and heat on the pit, or place directly on the grill until the casing crisps.
• Oven or skillet: Heat slowly until the casing is crisp.

Pickup: Friday or Saturday at any Tri-State Route stop. Pick the same day and stop as your crawfish.