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1 lb. bag peeled crawfish tails
(finely mince 2 cups of the crawfish tails)
Seasoning Mix: 2 tsp. salt, tsp. black pepper & ½ tsp. cayenne pepper
1 stick plus 4 TBS. unsalted butter
2½ cups finely chopped onion
1¼ cups finely chopped green bell pepper
4 small bay leaves
1 tsp. dried thyme leaves
1 cup finely chopped green onions
½ cup finely chopped fresh parsley
1 TBS. plus 2 tsp. minced garlic
1 lb. potatoes, peeled and coarsely chopped
1 egg
1 cup breadcrumbs
Seasoned Flour: 2 cups all purpose flour, 1½ tsp. ground red pepper, 1 tsp. salt & 1 tsp. black pepper
Egg Wash: 1 egg and 1½ cups milk whipped with a wire whisk
Vegetable oil for frying
1. Combine seasoning mix thoroughly in a small bowl.
2. Place 4 TBS. of butter in large skillet over medium heat
3. Add 1 cup of the chopped onions, sauté until brown
4. Add remaining butter and remaining onions (1½ cups) and ½ cup of the bell pepper.
5. Stirring well, reduce heat to medium low and cook about 3 minutes, stirring occasionally.
6. Add bay leaves & thyme; cook 10 minutes, stirring well scraping the bottom of the pan.
7. Stir in green onions, parsley and 2 TBS. minced garlic. Cook about 5 minutes more
8. Remove from heat. Let sit for about 5 minutes, then remove & discard bay leaves. Let vegetables cool at least 20 minutes.
9. Boil potatoes until tender. Drain well and immediately put through ricer or food mill. Place in a large bowl and mix vigorously with a fork until creamy. Set aside.
10. To the skillet with the cooked vegetables, add 1 egg, breadcrumbs , the 2 cups of minced crawfish tails, 2 tsp. minced garlic, and the remaining ¾ cup bell pepper.
11. Add this mixture to mashed potatoes.
12. In a pan, combine seasoned flour ingredients, mixing well. In a medium sized bowl, beat together the egg and milk for the egg wash.
13. Heat oil in 1½ deep fry pan or use deep fryer.
14. Form crawfish mixture into 1 oz. round balls (boulettes), adding the remaining whole crawfish tails as you go. Make sure each ball contains some whole crawfish around the outside of the ball.
15. Dredge ball in seasoned flour, coating thoroughly. Let soak in egg wash a couple of minutes, drain and dredge again in flour. Fry boulettes in batches until golden brown and serve immediately.
(finely mince 2 cups of the crawfish tails)
Seasoning Mix: 2 tsp. salt, tsp. black pepper & ½ tsp. cayenne pepper
1 stick plus 4 TBS. unsalted butter
2½ cups finely chopped onion
1¼ cups finely chopped green bell pepper
4 small bay leaves
1 tsp. dried thyme leaves
1 cup finely chopped green onions
½ cup finely chopped fresh parsley
1 TBS. plus 2 tsp. minced garlic
1 lb. potatoes, peeled and coarsely chopped
1 egg
1 cup breadcrumbs
Seasoned Flour: 2 cups all purpose flour, 1½ tsp. ground red pepper, 1 tsp. salt & 1 tsp. black pepper
Egg Wash: 1 egg and 1½ cups milk whipped with a wire whisk
Vegetable oil for frying
1. Combine seasoning mix thoroughly in a small bowl.
2. Place 4 TBS. of butter in large skillet over medium heat
3. Add 1 cup of the chopped onions, sauté until brown
4. Add remaining butter and remaining onions (1½ cups) and ½ cup of the bell pepper.
5. Stirring well, reduce heat to medium low and cook about 3 minutes, stirring occasionally.
6. Add bay leaves & thyme; cook 10 minutes, stirring well scraping the bottom of the pan.
7. Stir in green onions, parsley and 2 TBS. minced garlic. Cook about 5 minutes more
8. Remove from heat. Let sit for about 5 minutes, then remove & discard bay leaves. Let vegetables cool at least 20 minutes.
9. Boil potatoes until tender. Drain well and immediately put through ricer or food mill. Place in a large bowl and mix vigorously with a fork until creamy. Set aside.
10. To the skillet with the cooked vegetables, add 1 egg, breadcrumbs , the 2 cups of minced crawfish tails, 2 tsp. minced garlic, and the remaining ¾ cup bell pepper.
11. Add this mixture to mashed potatoes.
12. In a pan, combine seasoned flour ingredients, mixing well. In a medium sized bowl, beat together the egg and milk for the egg wash.
13. Heat oil in 1½ deep fry pan or use deep fryer.
14. Form crawfish mixture into 1 oz. round balls (boulettes), adding the remaining whole crawfish tails as you go. Make sure each ball contains some whole crawfish around the outside of the ball.
15. Dredge ball in seasoned flour, coating thoroughly. Let soak in egg wash a couple of minutes, drain and dredge again in flour. Fry boulettes in batches until golden brown and serve immediately.
