Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onions

  2. 1/4 cup chopped bell peppers

  3. 1/4 cup chopped celery

  4. 1 1/2 teaspoons minced garlic

  5. 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp

  6. 5 slices stale bread, broken into small pieces

  7. 1 egg, beaten

  8. 3 tablespoons chopped green onions

  9. 2 tablespoons chopped parsley leaves

  10. 1 teaspoon salt

  11. 1/8 teaspoon freshly ground black pepper

  12. 1/4 teaspoon cayenne

  13. 1 1/2 cups dried fine bread crumbs

  14. 1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows Solid vegetable shortening or vegetable oil for deep-frying Creole Tartar Sauce, recipe follows

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried oregano

  22. 1 tablespoon dried thyme

  23. 1 egg*

  24. 2 teaspoons minced garlic

  25. 2 tablespoons fresh lemon juice

  26. 1 tablespoon chopped parsley leaves

  27. 1 tablespoon chopped green onions

  28. 1 cup olive oil

  29. 1/4 teaspoon cayenne pepper

  30. 1 tablespoon Creole or whole-grain mustard

  31. 1 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season the mixture with salt, pepper, and cayenne. Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Bayou Blast. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Bayou Blast. Serve hot with Creole Tartar Sauce Combine all ingredients thoroughly. Yield: 2/3 cup 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 slow, steady stream. Add the cayenne, mustard , and salt and pulse once or twice to blend . Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.


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