Deep Fried Crawfish Boulets Food

CRAWFISH ROLLS

Steps:

• Sweat the garlic, bell peppers and shallots together in a medium saute pan over medium heat with the butter. Add the crawfish tails and Cajun seasoning. Cook until the tails turn pink and become opaque. Remove from the heat and let cool into a mixing bowl. Once cooled, mix in the spinach, white cheddar, corn and black beans.
• In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.
• Place 2 ounces of the mixture in the middle of a spring roll wrapper. Egg wash the edges and dredge in cornstarch. Fry in batches until golden brown, 5 to 6 minutes. Remove from the oil and enjoy.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BOULETTES - FRIED CRAWFISH BALLS - FRIED SHRIMP BALLS - FRIED CRAB BALLS

Steps:

• Peel, boil and mash the potatoes. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor. Combine with potatoes. Add the onion, bell pepper, celery and spices. Add egg and mix well; form into balls, golf ball size or larger.
• As an option for a different flavor you could add bread crumbs or flour to the mixture. My Mom actually added 1/4 flour to the mixture and then rolled them in flour. You could also grate the potatoes and add them raw to the mixture.
• Roll the balls in bread crumbs, flour, or fish fry. The balls can be cooked right away but will cook better if chilled for at least an hour. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Deep fry until golden brown.
• Serve alone or with your favorite dipping sauce goes really great with crab or shrimp stew.

CRAWFISH BOULETS

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.

CRAWFISH BISQUE WITH CRAWFISH BOULETTES

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 SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE

Steps:

• To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
• Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
• Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
• Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
• Fold in sides and complete rolling.
• Repeat until all the filling is used.
• To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
• Add next three ingredients and mix well; set aside.
• To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
• Drop the spring rolls into hot oil and fry until golden.
• Remove to absorbent paper to drain well.
• Cut each roll into 3 pieces.
• To serve: Divide the sauce into individual bowls.
• Place spring rolls on sauce and garnish with carrot strips.

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

Steps:

• Prepare the crawfish or shrimp and set aside.
• Blend eggs and milk; beat well.
• In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
• Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
• As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

CRAWFISH BEIGNETS

Steps:

• Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl.
• Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches.
• Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.