SPICY CRAWFISH BOULETTES
This appetizer/meal is a traditional Cajun dish served on menus across the south. Depending upon whether this dish is served as an appetizer or a main dish will determine the amount of servings. Here in the south, we serve 3 per appetizer and 5 per entree', unless you are like me. Then, you'll have about a dozen for yourself!...
Provided by Mr. Pete !
Categories Other Main Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
- 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
- 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
- 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.
CRAWFISH BALLS
These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.
Provided by Kim Seghers
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
- Chop onion, garlic, and green onion in food processoror chopper
- Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
- Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky.
- Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
- Mix ingredients well with clean hands or use gloves.
- Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
- Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
- Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!
Nutrition Facts : Calories 461, Sugar 5.3 g, Sodium 430.9 mg, Fat 5.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 59.6 g, Fiber 3.7 g, Protein 40.3 g, Cholesterol 137.3 mg
CRAWFISH BISQUE WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Categories main-dish
Time 3h5m
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
Steps:
- For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
- For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
- Combine all ingredients and store in an air-tight container.
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
CRAWFISH BOULETS
From the Edible Heirlooms Cookbook. I have not tried these appetizers yet, but hope to try them soon for a football party.
Provided by DailyInspiration
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-qt. bowl, combine butter, onion, bell pepper, celery, and garlic; mix well. Saute onion mixture 4-5 minutes until tender. Add paprika, cajun seasoning, eggs, bread crumbs, and chopped crawfish tails. Mix well. If too dry, add a little water; if too moist, add more bread crumbs. Form into balls and roll in flour. Deep fry at 350 degrees until they float. Remove and place on paper towels to drain. Serve with or without a sauce of your liking.
Nutrition Facts : Calories 152.1, Fat 9.4, SaturatedFat 5.3, Cholesterol 91.8, Sodium 173.2, Carbohydrate 8.7, Fiber 1, Sugar 1.4, Protein 8.3
CRAWFISH BOULETTES
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!
Provided by Chef Bayou
Categories Seafood Shellfish Crawfish
Time 2h5m
Yield 36
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.6 g, Cholesterol 18.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 197.8 mg, Sugar 0.6 g
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- Boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season the mixture with salt, pepper, and cayenne.
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