Recipe by Chef Bayou
"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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1 (16 ounce) package
cooked and peeled whole crawfish tails
chopped green bell pepper
1 1/2 teaspoons
stale white bread, torn into pieces
chopped fresh parsley
thinly sliced green onions
vegetable oil for frying
1 1/2 cups
dry bread crumbs
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 50
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