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Fabulous Fried Crawfish Etouffee Balls

Fabulous Fried Crawfish Etouffee Balls

FABULOUS FRIED CRAWFISH ETOUFFEE BALLS
CRAWFISH ETOUFFEE: (OR USE YOUR FAVORITE ETOUFFEE RECIPE)
6-8 lbs. crawfish tails
1 stick butter
2-16 oz. containers of pre-chopped onion mixture
1 T. minced garlic
1 small can tomato paste
1 can cream of mushroom soup
1 can of celery soup
1 bunch chopped green onions

  1. Melt butter in your pot. Add onions and garlic and sauté until soft.
  2. Meanwhile, in a large bowl, empty crawfish tails into it. Season with salt, red/black pepper and garlic powder.
  3. Save the bags to get the crawfish fat residue out.
  4. Add ½ of the small can of tomato paste, ½ of the can of the two soups. Blend well into the onion mixture.
  5. Add crawfish tails and mix well.
  6. Take the crawfish bags and put about 1-2” of water in bags and shake around to get the fat residue. Pour into the pot.
  7. When all bags are done, add additional water to loosen the mixture. Do not put too much water.
  8. From this point on it only takes 15-20 minutes for the crawfish to cook over medium-low heat. Taste for seasoning.
  9. Top with green onions. Serve over rice.
    2 c. CRAWFISH ETOUFFEE
    2 ¼ c. plain bread crumbs, divided
    2 c. cooked and cooled jasmine rice
    ½ c. chopped green onions
    Tabasco to taste
    1 t. salt
    1 t. red pepper
    4 eggs, divided
    1 c. milk
    2 c. flour
    1 (16-oz.) bottle ranch dressing
    4 chipotle peppers in adobo sauce
    2 T. minced garlic
    ½ t. seasoned salt
    ½ t. black pepper
    Peanut oil, for frying
  10. In large bowl, stir together etouffee, ¼ c. bread crumbs, rice, green onion, Tabasco, salt, red pepper and 2 beaten eggs. Chill for 30 minutes.
  11. In another bowl, whisk together remaining 2 eggs and milk.
  12. Place flour in another bowl.
  13. Place remaining 2 c. of bread crumbs in another bowl.
  14. Scoop etouffee mixture into golf-ball size balls.
  15. Roll each ball in flour, then egg mixture, then bread crumbs.
  16. Place on baking sheet and refrigerate until firm.
  17. In a food processor, combine ranch dressing, chipotles in adobo sauce, garlic, seasoned salt and pepper. Pulse until combined. Set aside.
  18. In large pot or Dutch oven, pour oil to depth of 4”. Heat over medium heat until a deep-fry thermometer reads 350.
  19. Fry ball in batches for 3 minutes or until golden brown.
  20. Serve hot with ranch dressing mixture.
    *Balls may be frozen after making them. Place on baking sheet and freeze until completely solid. Transfer to plastic ziplock bags and freeze up to 6 months. Thaw in refrigerator overnight before frying.
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