Fried Crawfish Etouffee Balls

Fried Crawfish Etouffee Balls

Preparation Time: 1 hour
Cook Time: 20 minutes
Intensity: Moderate


For the Crawfish Etouffee:

  • 1 pound crawfish tails, peeled and deveined
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken or seafood broth
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped green onions
  • Cooking oil for frying

For the Etouffee Balls:

  • Prepared crawfish etouffee (from above)
  • 2 cups cooked white rice
  • 2 cups breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste


  1. Prepare Crawfish Etouffee:
    • In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook until vegetables are softened.
    • Add minced garlic and cook for another minute until fragrant.
    • Stir in the all-purpose flour to create a roux. Cook, stirring constantly, until the roux is golden brown.
    • Gradually add chicken or seafood broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
    • Add crawfish tails, Cajun seasoning, salt, and pepper. Cook for about 5-7 minutes until crawfish is cooked through.
    • Stir in chopped parsley and green onions. Remove from heat and let the etouffee mixture cool slightly.
  2. Assemble Etouffee Balls:
    • In a large mixing bowl, combine the cooked white rice with the prepared crawfish etouffee. Mix until well combined.
    • Use your hands to form the mixture into small balls, about the size of a golf ball. Place the formed balls on a baking sheet lined with parchment paper.
  3. Breading Station:
    • Set up a breading station with three shallow bowls. Fill one bowl with all-purpose flour seasoned with salt and pepper, another bowl with beaten eggs, and the third bowl with breadcrumbs.
  4. Coat and Fry:
    • Roll each etouffee ball in the seasoned flour, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs. Place the breaded balls back on the baking sheet.
    • Heat cooking oil in a deep fryer or a large pot to 350°F (175°C).
    • Fry the etouffee balls in batches for about 3-4 minutes or until golden brown and crispy.
    • Remove the fried etouffee balls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  5. Serve:
    • Serve the fried crawfish etouffee balls hot as an appetizer or snack. They can be accompanied by a dipping sauce of your choice, such as remoulade or a spicy aioli.

Note: Be careful when frying the etouffee balls to ensure they are cooked through and have a crispy exterior. Adjust the seasoning according to your preference for spiciness.

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