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Fried Crawfish Etouffee Balls - Louisiana Cookin'
3 ratings
When Robyn Smith of Plaquemine, Louisiana, saw our old recipe for Deep Fried Red Beans and Rice, she had a great idea: Instead of using left over red beans and rice to make a crowd-pleasing appetizer, she substituted crawfish étouffée. Paired with a smoky, creamy chipotle-ranch dipping sauce, this dish was an instant hit at
Ingredients
Seafood
• 1 lb Crawfish tail meat
• 2 cups Quick crawfish etouffee
Produce
• 3/4 cup Celery
• 3 cloves Garlic
• 3/4 cup Green bell pepper
• 1/2 cup Green onion
• 3/4 cup Onion
Refrigerated
• 4 Eggs, large
Condiments
• 4 Chipotle peppers in adobo sauce
• 2 tsp Hot sauce
• 1 (16-ounce) bottle Ranch dressing
Pasta & Grains
• 2 cups Jasmine rice, cooked and cooled
Baking & Spices
• 1 tsp Black pepper, ground
• 1/2 tsp Cayenne pepper
• 1/2 tsp Creole seasoning
• 33 1/2 tbsp Flour
• 1/2 tsp Lawry's seasoned salt, such as
• 1 1/2 tsp Salt
Oils & Vinegars
• 1 Peanut oil
Bread & Baked Goods
• 2 1/4 cups Bread crumbs, plain
Dairy
• 1/2 cup Butter
• 1 cup Whole milk
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