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Crawfish Boudin Balls
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6
Reviews
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By:
Joyce James
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Crawfish Boudin Balls Recipe uses crawfish, red peppers, poblano peppers, celery, onion, Cajun seasoning, seafood stock, rice, green onions, eggs and bread crumbs to create delicious boudin balls which are served with Green Onion Aioli.
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INGREDIENTS
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For Green Onion Aioli:
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2 tsp. vegetable oil
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2 green onions, cut into 2-in. lengths
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4 each bay leaves and cloves garlic, lightly smashed
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3/4 c. mayonnaise
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1/2 tsp. grated lemon peel
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2 Tbsp. melted butter and 1 Tbsp. lemon juice
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For Boudin Balls:
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1 each sm. red pepper and sm. poblano pepper, seeded and coarsely chopped
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1 stalk celery, chopped
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1/2 each med. onion, chopped and head garlic, peeled (about 7 cloves)
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2 tsp. plus 1 qt. vegetable oil
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1/2 bunch fresh sage leaves and 1/4 bunch fresh thyme sprigs
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1 Tbsp. Cajun seasoning
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1 qt. crawfish or seafood stock
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2 c. popcorn rice (or long-grain white rice)
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1 lb. cooked crawfish tails or chopped shrimp
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2 green onions, finely chopped
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5 large eggs
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1 1/4 c.dried bread crumbs
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DIRECTIONS
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1:
For Aioli: In 8-in. skillet, heat 2 tsp. vegetable oil on med-high. Add green onions. Cook 2 min., stirring. Add garlic. Cook 2 min. 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. Puree until smooth; refrigerate, covered, up to 2 days.
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2:
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-in. skillet, heat 2 tsp. oil on med-high. Add vegetable mixture. Cook 8 to 10 min. or until mixture is mostly dry, stirring frequently.
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3:
Wrap sage, thyme and bay leaves in cheesecloth and secure with butcher's twine; add to 6-qt. saucepot, along with vegetable mixture, Cajun seasoning, stock and 1 tsp. black pepper. Heat to boiling on high. Stir in rice. Reduce heat to low. Gently simmer, covered, 15 to 20 min. or until rice is tender. Spread rice in rimmed baking sheet or 3-qt. baking dish to cool, discarding herb sachet. Return rice to pot. Fold in crawfish, green onions, butter and 1/2 tsp. salt.
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4:
In med. 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-qt. saucepot, heat remaining qt. oil on med.-high until it reaches 375°F on deep-fry thermometer. In batches, fry balls 2 to 3 min. 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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