crawfish-boulettes

Crawfish Boulettes

2 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    25 m
  • Ready In

    2 h 5 m
Chef Bayou
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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 36 boulettes

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (2)

Rate This Recipe
lisa r
11

lisa r

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.

sockmonkey42
6

sockmonkey42

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!

More Reviews

Similar Recipes

Louisiana Crawfish Etouffee
(83)

Louisiana Crawfish Etouffee

Louisiana Crawfish Ya-Ya Pasta
(9)

Louisiana Crawfish Ya-Ya Pasta

Crawfish Pistolettes
(7)

Crawfish Pistolettes

Boiled Crawfish
(3)

Boiled Crawfish

Crawfish Fettuccine
(3)

Crawfish Fettuccine

Crawfish Michelle
(4)

Crawfish Michelle

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Louisiana Crawfish Etouffee

>

next recipe:

Boiled Crawfish