Best 2 Crawfish Boulettes Recipes

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Crawfish Boulettes, a classic Louisiana dish, are a delightful combination of fresh crawfish, fragrant herbs, and savory seasonings, all enveloped in a crispy yet tender breading. These golden-brown morsels are a staple of Cajun cuisine, often served as an appetizer or main course. Whether you're a seasoned chef looking to perfect your technique or a home cook eager to explore new culinary horizons, this article will guide you through the steps of creating irresistible Crawfish Boulettes that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

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 BOULETTES



Crawfish Boulettes image

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

1 (16 ounce) package cooked and peeled whole crawfish tails
½ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ teaspoons minced garlic
5 slices stale white bread, torn into pieces
1 egg
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Cajun seasoning
2 tablespoons chopped fresh parsley
3 tablespoons thinly sliced green onions
2 quarts vegetable oil for frying
1 ½ cups dry bread crumbs
1 tablespoon Cajun seasoning

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

Tips:

  • Use the freshest crawfish possible to ensure a flavorful and enjoyable dish.
  • To easily remove the crawfish tails, twist the head and tail in opposite directions.
  • If you don't have a meat grinder, you can mince the crawfish meat by hand using a sharp knife.
  • Season the crawfish mixture generously with Cajun seasoning or your favorite herbs and spices.
  • Be careful not to overcook the boulettes, as they will become tough.
  • Serve the boulettes immediately with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crawfish boulettes are a delicious and easy-to-make appetizer or main course. With their crispy exterior and tender, flavorful interior, they are sure to be a hit at your next party or gathering. So next time you're looking for a unique and tasty dish to serve, give crawfish boulettes a try. You won't be disappointed!

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