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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Recipe Summary

prep:
40 mins
cook:
25 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
36
Yield:
36 boulettes
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

84 calories; protein 3g; carbohydrates 5.6g; fat 5.5g; cholesterol 18.6mg; sodium 197.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2010
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 texture. Thanks for the recipe. Read More
(12)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2010
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 texture. Thanks for the recipe. Read More
(12)
Rating: 5 stars
07/17/2011
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 them ever since. Needless to say, myself and better half are absolutely NOT DISSAPPOINTED!! Easy to assemble and quick to cook. Could not ask for a better recipe. I did do as the other review suggested and left a few crawfish whole for texture. Great idea. Other than that, I followed as written. I can't wait to make these again for my entire family! Thank you submitter!! P.S. Food processor is absolutely necessary. Glad I bought one especially for this! Read More
(7)
Rating: 4 stars
03/23/2017
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 were delicious! Read More
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