They are deep fried until golden brown and delicious. Heat the oil to 360 f. And deep fry the boulettes until golden brown. Season with creole seasoning and stir to mix well. Or bake them in a preheated 350 f.

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. Add egg and bread crumbs stirring until well combined. In a large bowl combine the crawfish green onions bell pepper celery cayenne cup of the bread crumbs and the butter and mix well. Form crawfish mixture into golf ball sized boulettes. They are usually coated with flour or breadcrumbs and may be fried poached or baked.

In the work bowl of a food processor place crawfish. Pour the mixture into a large bowl and stir in the green onion and parsley. Working in batches roll boulettes in bread crumbs then gently place in hot oil. Pulse the mixture a few times to finely chop the mixture. Place remaining bread crumbs in a shallow dish.

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Pulse the mixture a. Boulettes are meat seafood or poultry that s been minced chopped or pureed and formed into bite size balls. Shape into 1 2 inch balls and roll lightly in bread crumbs. In a large bowl combine chopped crawfish potato bell pepper onion celery cajun seasoning salt pepper and garlic powder. Crawfish boulettes boulettes little balls are little breaded and fried balls of meat or seafood dressing and make a scrumptious snack appetizer or side dish.

They may also be heated in brown roux based or tomato gravy and served with rice. Combine onion pepper celery garlic crawfish tails bread and egg in a food processor. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. 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. In a food processor with a metal blade combine the onions peppers celery garlic crawfish tails bread pieces and egg together.

Season the mixture with salt pepper and cayenne. Pulse several times until finely chopped. Season the bread crumbs with the rub. Shape mixture into 1 inch patties. In a separate bowl combine the dried breadcrumbs with the creole seasoning and mix well.

Serve hot warm or at room temperature. Oven for 15 to 20 minutes or until golden brown. Serve hot warm or at room temperature. Season the mixture with salt pepper and cayenne. They may also be heated in brown roux based or tomato gravy and served with rice.

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Oven for 15 to 20 minutes or until golden brown. Pulse the mixture a. In the work bowl of a food processor place crawfish. 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.

Crawfish Boulettes

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