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My review
Crawfish Boulettes
32
Chef Bayou
"Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious. You will love these!"
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Ingredients
2 h 5 m servings 84Original recipe yields 36 servings (36 boulettes)
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Directions
{{model.addEditText}} Print- Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
- Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 3Most helpful
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Newest
11/14/2010
Used leftover crawfish from a boil so adjusted seasoning, next time I make these I may leave some of the crawfish just coarsely chopped and add to the mixture after blended to add a little textu...
7/17/2011
Made these for the first time ever today. I had my first crawfish boulette last week at a little restaurant in Lafayette(yeah, don't know how I ever missed these) and have been dying to make th...
3/22/2017
WOW is all I can say about this recipe. The only thing that wasn't good is that they were way too salty and I like salt. Leave the salt out and you have a 5 star recipe all of the way! These we...