Fried Crawfish Étouffée Balls Recipe

imageFried Crawfish Étouffée Balls Recipe

· 2 cups Quick Crawfish Étouffée, recipe follows
· 2¼ cups plain bread crumbs, divided
· 2 cups cooked and cooled jasmine rice
· ½ cup chopped green onion
· 2 teaspoons hot sauce
· 1 teaspoon salt
· ½ teaspoon cayenne pepper
· 4 large eggs, divided
· 1 cup whole milk
· 2 cups all-purpose flour
· 1 (16-ounce) bottle ranch dressing
· 4 chipotle peppers in adobo sauce
· 3 cloves garlic, minced
· ½ teaspoon seasoned salt, such as Lawry’s
· ½ teaspoon ground black pepper
Peanut oil, for frying

1. In a large bowl, stir together Quick Crawfish Étouffée,
¼ cup bread crumbs, rice, green onion, hot sauce, salt,
cayenne, and 2 beaten eggs. Chill for 30 minutes.
2. In a medium bowl, whisk together remaining 2 eggs
and milk. Place flour in a separate medium bowl. Place
remaining 2 cups bread crumbs in a third medium bowl.
3. Scoop étouffée mixture into golf-ball-size rounds.
Roll each ball in flour, then egg mixture, then bread
crumbs. Place on a baking sheet and refrigerate until
firm or up to 24 hours (see note).
4. In the work bowl of a food processor, combine ranch
dressing, chipotles in adobo, garlic, seasoned salt, and
pepper. Pulse until combined. Set aside.
5. In a large pot or Dutch oven, pour oil to a depth of
4 inches. Heat over medium heat until a deep-fry or
candy thermometer reads 350º. Fry balls in batches
for about 3 minutes or until golden brown. Serve hot
with ranch dressing mixture.

NOTE
Balls may be frozen at this point in step 3. Place balls on a
baking sheet, and freeze until completely solid. Transfer to
a heavy-duty resealable plastic bag, and freeze for up to 6
months. Let thaw in refrigerator overnight before frying.

QUICK CRAWFISH ÉTOUFFÉE

MAKES 3 CUPS

· ½ cup butter
· 1½ tablespoons all-purpose fl our
· ¾ cup finely chopped onion
· ¾ cup finely chopped celery
· ¾ cup finely chopped green bell pepper
· 1 pound crawfish tail meat
· ½ teaspoon salt
· ½ teaspoon ground black pepper
· ½ teaspoon Creole seasoning, such as Tony Chachere’s

1. In a large pot or Dutch oven, melt butter over
medium heat. Stir in fl our, and cook about 10 minutes
or until mixture is the color of peanut butter.
2. Add onion, celery, and bell pepper; cook about
6 minutes or until softened. Stir in crawfish, salt, pepper,
and Creole seasoning. Reduce heat to low; cover and
cook for 15 minutes. Let cool completely before making
balls. Étouff ée can be refrigerated for up to 1 week or
frozen for up to 6 months.

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