Recipe

Crawfish Bisque With Crawfish Boulettes Recipe

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Ingredients

Directions

Step #1 Note: see the "Bayou Blast - {Emeril's Creole Spice uping}" and "Creole Tartar Sauce" recipes which are included in this collection.
Step #2 In a deep-fryer heat oil over medium-high heat to 365 degrees.
Step #3 In a large bowl whisk eggs until frothy.
Step #4 Sprinkle top crawfish tails with 1 tbsp of Bayou Blast & add to eggs.
Step #5 stir in the bell peppers, salt, flour, garlic, green onions, baking powder & milk; consistency will be wet.
Step #6 Using a large metal tbsp, drop beignet mixture into oil & fry about 3 mins or until crispy and golden-brown.
Step #7 Do this in 2 batches.
Step #8 Using a slotted spoon remove beignets & drain thoroughly on paper towels.
Step #9 Sprinkle top remaining 1 tsp Creole Spice uping over beignets.
Step #10 To serve, spoon sauce onto 4 dinner plates & place 5 to 6 beignets on top of each.
Step #11 Sprinkle top rims of plates with extra Bayou Blast.
Step #12 This recipe yields 4 servings (about 20 beignets).
Step #13 --.
Enjoy the Crawfish Bisque with Crawfish Boulettes recipe