Crawfish Boudin Balls Andouille Grits And Collard Green Chowchow Recipes

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CRAWFISH BOUDIN BALLS



Crawfish Boudin Balls image

These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.

Categories     crawfish balls     Creole     shellfish     crawfish recipes     boudin balls     southern     cajun     boudin

Time 1h30m

Yield 12

Number Of Ingredients 26

Green Onion Aioli
2 tsp. vegetable oil
2 green onions
4 clove garlic
3/4 c. mayonnaise
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
Boudin Balls
1 small red pepper
1 small poblano pepper
1 stalk celery
1/2 medium onion
1/2 head garlic
2 tsp. vegetable oil
1 qt. vegetable oil
1/2 bunch fresh sage leaves
1/4 bunch fresh thyme sprigs
4 bay leaves
1 tbsp. Cajun seasoning
1 qt. crawfish or seafood stock
2 c. popcorn rice (or long-grain white rice)
1 lb. cooked crawfish tails or chopped shrimp
2 green onions
2 tbsp. melted butter
5 large eggs
1 1/4 c. dried bread crumbs

Steps:

  • For Aioli: In 8-inch skillet, heat 2 teaspoons vegetable oil on medium-high. Add green onions. Cook 2 minutes, stirring. Add garlic. Cook 2 minutes or until garlic is deep golden brown, stirring. When mixture is no longer hot, add to food processor along with mayonnaise, lemon peel, and lemon juice. Purée until smooth; refrigerate, covered, up to 2 days.
  • For Boudin Balls: In food processor, pulse red pepper, poblano, celery, onion, and garlic until very finely chopped, scraping down side of bowl occasionally. In 10-inch skillet, heat 2 teaspoons oil on medium-high. Add vegetable mixture. Cook 8 to 10 minutes or until mixture is mostly dry, stirring frequently.
  • Wrap sage, thyme, and bay leaves in cheesecloth and secure with butcher's twine; add to 6-quart saucepot, along with vegetable mixture, Cajun seasoning, stock, and 1 teaspoon black pepper. Heat to boiling on high. Stir in rice. Reduce heat to low. Gently simmer, covered, 15 to 20 minutes or until rice is tender. Spread rice in rimmed baking sheet or 3-quart baking dish to cool, discarding herb sachet. Return rice to pot. Fold in crawfish, green onions, butter, and 1/2 teaspoon salt.
  • In medium bowl, lightly beat eggs. Place crumbs in shallow dish. Using golf ball-size scoop, form rice mixture into balls. Dip balls into egg, letting excess drip off, then roll in crumbs.
  • In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning occasionally. With slotted spoon, transfer to paper-towel-lined platter. Makes about 4 dozen balls. Serve warm with green onion aioli.

Nutrition Facts : Calories 430 calories

CRAWFISH AND GRITS WITH POACHED EGGS



Crawfish and Grits with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 35

8 tablespoons (1 stick) salted butter
2 stalks celery, chopped
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 pound Louisiana crawfish
1 heaping tablespoon all-purpose flour
1 1/2 cup chicken broth or stock
2 dried bay leaves
Cajun Select Seasoning, recipe follows, to taste
Hot sauce, to taste
Kosher salt and freshly ground black pepper
Easy Oven Grits, recipe follows
4 Poached Eggs, recipe follows
3 tablespoons sliced green onions, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
6 cups chicken stock or broth
Kosher salt and freshly ground black pepper
1 cup stone-ground grits
1/2 cup heavy cream, warmed
2 tablespoons salted butter
4 ounces goat cheese, sliced or crumbled
6 large eggs
2 teaspoons apple cider vinegar
Pinch of kosher salt

Steps:

  • Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
  • Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
  • Serve the crawfish over grits with a poached egg. Garnish with green onions.
  • Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
  • Heat the oven to 350 degrees F.
  • Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
  • Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
  • Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
  • Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

BOUDIN SAUSAGE BALLS



Boudin Sausage Balls image

Provided by Food Network

Categories     appetizer

Yield about 2 1/2 dozen

Number Of Ingredients 37

1 1/4 pounds pork butt, cut into 1-inch cubes
1/2 pound pork liver, rinsed in cool water
1 quart water
2 teaspoons salt
1 teaspoon cayenne
3/4 teaspoon ground black pepper
1/2 cup finely chopped parsley leaves, plus extra for garnish
1/2 cup chopped green onions tops, (green part only)
3 cups cooked medium-grain rice
6 cups vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons plus 1 teaspoon Essence, plus more for dusting, recipe follows
1/2 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
1 teaspoon chopped garlic
2 large eggs
2 tablespoons water
1 cup fine dry bread crumbs
Creole Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 large egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Steps:

  • To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
  • Remove from the heat and drain, reserving the broth.
  • Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
  • In a large pot, preheat the vegetable oil to 360 degrees F.
  • In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
  • Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
  • Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
  • To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.
  • Combine all ingredients thoroughly.
  • Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
  • Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.

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