Fried Crawfish Etouffee Balls Recipes

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FRIED CRAWFISH ETOUFFEE BALLS



Fried Crawfish Etouffee Balls image

Provided by Christin Mahrlig

Number Of Ingredients 15

2 cups Quick Crawfish Etouffee, (recipe follows)
2 1/4 cups plain bread crumbs, (divided)
2 cups cooked and cooled jasmine rice
1/2 cup chopped green onion
2 teaspoons hot sauce
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large eggs, (divided)
1 cup whole milk
2 cups all purpose flour
peanut oil
1 (0.4-oz) packet Buttermilk Ranch Hidden Valley Ranch Mix (0.4-ounce)
3/4 cup low-fat buttermilk
1/3 cup mayonnaise
1/2 to 1 chipotle pepper, (minced)

Steps:

  • In a large bowl, combine Crawfish Etouffee, 1/4 cups bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Refrigerate for 30 minutes.
  • In a medium bowl, whisk together 2 eggs and milk. Place flour in a second bowl and remaining bread crumbs in a third bowl.
  • Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finally the bread crumbs. Place on a baking sheet and refrigerate until firm, at least 2-3 hours and up to 24 hours.
  • Pour oil to a depth of 4 inches in a Dutch oven. Heat oil over medium heat until oil temperature reaches 350 degrees. Fry balls in batches for about 3 minutes, until they are golden brown. (Note: I only had about 1 1/2 inches of peanut oil in my Dutch oven, so I cooked them for about 3 minutes, flipped them over and cooked an additional 2-3 minutes and they turned out fine.)
  • To make Chipotle Ranch: In a medium bowl, combine ranch mix, buttermilk, and mayo and whisk until smooth. Stir in chipotle.

CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE



Crawfish Etouffee Like Maw-Maw Used to Make image

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Provided by RITALEE76

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Steps:

  • In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  • Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g

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