If you’re a fan of Cajun flavors and crave a delightful twist on traditional Crawfish Étouffée, you’re in for a treat. LouisianaCookin presents a delicious recipe for Fried Crawfish Étouffée Balls that combines the rich, savory goodness of Étouffée with the satisfying crunch of fried perfection. These delectable bites are perfect for parties, gatherings, or simply indulging in a unique Louisiana-inspired dish. In this blog post, we’ll walk you through the step-by-step process to create these irresistible Crawfish Étouffée balls, along with a zesty chipotle ranch dressing for dipping. Let’s dive into this culinary adventure!
Quick Étouffée Ingredients
- 1 pound of succulent crawfish tail meat
- ¾ cup finely chopped onion
- ¾ cup finely chopped celery
- ¾ cup finely chopped green bell pepper
- ½ cup of unsalted butter
- 1 ½ tablespoons of all-purpose flour
- ½ teaspoon of Creole seasoning (try Tony Chachere’s for an authentic touch)
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
Fried Crawfish Étouffée Balls Ingredients
- 2 cups of Quick Crawfish Étouffée (recipe above)
- 2 cups of cooked and cooled jasmine rice
- 2 ¼ cups of plain breadcrumbs (divided)
- ½ cup of chopped green onion
- 4 large eggs (divided)
- 1 cup of whole milk
- 2 cups of all-purpose flour
- 2 teaspoons of hot sauce (adjust to your spice preference)
- Peanut oil (for frying)
- ½ teaspoon of cayenne pepper (adjust for heat)
- 1 teaspoon of salt
Chipotle Ranch Dressing Ingredients
- 1 (16-ounce) bottle of ranch dressing
- 4 chipotle peppers in adobo sauce
- 3 cloves of garlic, minced
- ½ teaspoon of seasoned salt (like Lawry’s)
- ½ teaspoon of ground black pepper
Directions:
- In a generous-sized pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for approximately 10 minutes until the mixture turns a rich peanut butter color.
- Add the finely chopped onion, celery, and green bell pepper. Sauté for about 6 minutes until the vegetables become tender. Mix in the crawfish tail meat, salt, black pepper, and Creole seasoning. Reduce the heat to low, cover, and allow it to simmer for 15 minutes. Let the Étouffée cool completely before using it to make the balls. You can refrigerate it for up to a week or freeze it for up to 6 months.
- In a large bowl, combine the Quick Crawfish Étouffée, ¼ cup of breadcrumbs, jasmine rice, chopped green onion, hot sauce, salt, cayenne pepper, and 2 beaten eggs. Refrigerate the mixture for 30 minutes.
- In a medium bowl, whisk together the remaining 2 eggs and milk. Place the all-purpose flour in another medium bowl, and the remaining 2 cups of breadcrumbs in a third medium bowl. Shape the Étouffée mixture into golf-ball-sized rounds. Roll each ball in the flour, then the egg mixture, and finally the bread crumbs. Place them on a baking sheet and refrigerate until firm, or up to 24 hours (see note below).
- In a food processor, combine the ranch dressing, chipotle peppers in adobo, minced garlic, seasoned salt, and ground black pepper. Pulse until the dressing mixture is well combined. Set it aside.
- In a large pot or Dutch oven, pour peanut oil to a depth of 4 inches. Heat it over medium heat until a deep-fry thermometer reads 350º F. Fry the Étouffée balls in batches for approximately 3 minutes or until they turn a golden brown hue. Serve these delightful balls hot with the chipotle ranch dressing mixture for dipping.
Serving Suggestion:
These Fried Crawfish Étouffée Balls are a scrumptious delight on their own, but you can elevate your meal by serving them with classic Creole sides like red beans and rice, collard greens, or cornbread. Don’t forget a refreshing beverage like sweet tea or a crisp lager to balance the heat!
For more delicious recipes, click here.