- 2 lbs Louisiana crawfish tails, chopped
- ½ cup green onions, chopped
- 1 bell pepper, chopped
- 1 stalk of celery, chopped
- 1 Tbsp butter
- ½ tsp cayenne
- ¾ cup (1 ½ sticks) butter, softened
- Creole seasoning to taste
- 1 ¼ cup seasoned bread crumbs
- Vegetable oil for frying
In small sauté pan, sauté green onions, bell pepper, and celery in 1 Tbsp of butter until tender. Let cool. In a large bowl, combine the crawfish, green onions, bell pepper, celery, cayenne, ¼ cup of the bread crumbs and the butter and mix well. Season with creole seasoning and stir to mix well. Shape into 1 ½ - 2 inch balls and roll lightly in bread crumbs. Heat oil to 360 degrees and fry balls until golden brown. Remove balls from oil and drain on paper towels. Serve hot.
Description: Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood. It's perfect for shrimp, crabs and crawfish cooked Cajun style! Cayenne pepper is mildly hot, approximately 25,000 to 30,000 heat units.Learn More
Unit Size: 3.75 oz. (106.3g)
Description: Zatarain's Creole Seasoning adds a deliciously different taste to everything you shake it on -- use in place of salt and pepper on meats, seafood, salads and vegetables; perfect for soups, stews and omelets. GREAT NEW TASTE.
Unit Size: 8 oz. (227g)