Crawfish Boulettes




  • 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. 

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