Recipe courtesy of Emeril Lagasse
Print
Total:
45 min
Prep:
35 min
Cook:
10 min
Yield:
40 boulettes
Level:
Intermediate

Ingredients

  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 1/2 teaspoons minced garlic
  • 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
  • 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp 
  • 5 slices stale bread, broken into small pieces
  • 1 egg, beaten
  • 3 tablespoons chopped green onions
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 1/2 cups dried fine bread crumbs
  • 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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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
Creole Tartar Sauce:
  • 1 egg*
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped green onions
  • 1 cup olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon kosher salt

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Creole Tartar Sauce:

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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