CRAWFISH BOUDIN BALLS RECIPE - GOOD HOUSEKEEPING
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
Provided by GOODHOUSEKEEPING.COM
Categories feed a crowd picnic Summer appetizers breakfast side dish
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 24
Steps:
- For Aioli: In 8-inch skillet, heat 2 teaspoons vegetable oil on medium-high. Add green onions. Cook 2 minutes, stirring. Add garlic. Cook 2 minutes or until garlic is deep golden brown, stirring. When mixture is no longer hot, add to food processor along with mayonnaise, lemon peel, and lemon juice. Purée until smooth; refrigerate, covered, up to 2 days.
- For Boudin Balls: In food processor, pulse red pepper, poblano, celery, onion, and garlic until very finely chopped, scraping down side of bowl occasionally. In 10-inch skillet, heat 2 teaspoons oil on medium-high. Add vegetable mixture. Cook 8 to 10 minutes or until mixture is mostly dry, stirring frequently.
- Wrap sage, thyme, and bay leaves in cheesecloth and secure with butcher's twine; add to 6-quart saucepot, along with vegetable mixture, Cajun seasoning, stock, and 1 teaspoon black pepper. Heat to boiling on high. Stir in rice. Reduce heat to low. Gently simmer, covered, 15 to 20 minutes or until rice is tender. Spread rice in rimmed baking sheet or 3-quart baking dish to cool, discarding herb sachet. Return rice to pot. Fold in crawfish, green onions, butter, and 1/2 teaspoon salt.
- In medium bowl, lightly beat eggs. Place crumbs in shallow dish. Using golf ball–size scoop, form rice mixture into balls. Dip balls into egg, letting excess drip off, then roll in crumbs.
- In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning occasionally. With slotted spoon, transfer to paper-towel-lined platter. Makes about 4 dozen balls. Serve warm with green onion aioli.
Nutrition Facts : Calories 430 calories
ORIGINAL CRAWFISH MONICA - JUST A PINCH RECIPES
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.
Provided by Donna Graffagnino @StillWild
Categories Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- *If using raw shrimp, add them with the onions and garlic at the beginning.
- Add the crawfish and half-and-half, sauté until bubbly.
- Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
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ORIGINAL CRAWFISH MONICA - JUST A PINCH RECIPES
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.
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CRAWFISH BOUDIN BALLS RECIPE - GOOD HOUSEKEEPING
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
From goodhousekeeping.com
Total Time 1 hours 30 minutes
Category feed a crowd, picnic, Summer, appetizers, breakfast, side dish
Cuisine Cajun
Calories 430 calories per serving
From goodhousekeeping.com
Total Time 1 hours 30 minutes
Category feed a crowd, picnic, Summer, appetizers, breakfast, side dish
Cuisine Cajun
Calories 430 calories per serving
- In 5-quart saucepot, heat remaining quart oil on medium-high until it reaches 375 degrees F on deep-fry thermometer. In batches, fry balls 2 to 3 minutes or until deep golden brown, turning occasionally. With slotted spoon, transfer to paper-towel-lined platter. Makes about 4 dozen balls. Serve warm with green onion aioli.
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