|1/2 cup chopped onions||1/4 cup chopped bell pepper|
|1/4 cup chopped celery||1 1/2 tsp minced garlic|
|1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp||5 slices stale bread, broken into small pieces|
|1 egg beaten||3 tbsp chopped green onions|
|2 tbsp chopped parsley leaves||1 tsp salt|
|1/8 tsp freshly ground black pepper||1/4 tsp cayenne|
|1 1/2 cup dried fine bread crumbs||1 tbsp Creole Seasoning|
|Solid vegetable shortening or vegetable oil for deep-frying||~~~~~~~~~~~~~~~|
|Creole Tarter Sauce||1 egg|
|2 tsp minced garlic||2 tbsp fresh lemon juice|
|1 tbsp each chopped parsley leaves & chopped green onions||1 cup olive oil|
|1/4 tsp cayenne pepper||1 tbsp Creole or whole-grain mustard|
|1 tsp Kosher Salt|
At the food workstation by means of a metal blade, merge the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg as one. Pulse the mixture a few period to finely chop the mixture. Do not puree. Transfer the mixture to a combination bowl and stir in the green onions and parsley. Season the fusion with salt, pepper, and cayenne.
fill up a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.
form the concoction into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Creole Seasoning. hand out hot with Creole Tartar Sauce.
Creole Tartar Sauce
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Editor’s Note – Use pasteurized eggs or an Egg Beaters type product.