Recipe

Crawfish Boil Recipe

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Ingredients

1 pn Cayenne pepper
1/2 ts Minced garlic
Freshly-ground black pepper; to taste
1/4 c sliced parsley; plus
1/4 c sliced green onions; plus
4 qt Water
2 tb sliced parsley
5 lb Boiled crawfish
3 tb sliced green onions
1 c Vegetable oil
1 3/4 c sliced green bell peppers; divided
1 c Flour
4 sl Stale bread; torn into pieces
1 ts Rustic Rub; see Note
1 lb Peeled crawfish tails
3 1/2 c sliced onions; divided
1 1/2 c Dried fine bread crumbs
1 Egg; beaten
Salt; to taste
1 3/4 c sliced celery; divided
Vegetable oil; for frying

Directions

Step #1 Note: See the "Rustic Rub - {Emeril's Rustic Spice uping}" recipe which is included in this collection.
Step #2 Preheat the oil.
Step #3 For the crawfish stock: Remove the tails & peel, reserving the meat & peelings.
Step #4 Pinch off the claws & reserve.
Step #5 Put the tail peelings & claws in a stockpot & cover with the water.
Step #6 Bring to a boil.
Step #7 Simmer, uncovered for 45 mins.
Step #8 Drain.
Step #9 You should have about 3 quarts of stock.
Step #10 Let the stock cool.
Step #11 For the bisque: mix the oil & flour in a large cast-iron or enameled cast-iron Dutch oven over med-heat/flame.
Step #12 Stirring slowly & constantly for 20 to 25 mins, make a medium brown roux, the color of peanut butter.
Step #13 Add 3 c of onions, 1 1/2 c bell peppers, & 1 1/2 c celery.
Step #14 Spice up this with salt & pepper.
Step #15 Cook, stirring often, for 6 to 7 mins, or until the vegetables are soft.
Step #16 Add the crawfish tails.
Step #17 Stir & cook for 3 to 4 mins.
Step #18 Add the crawfish stock & bring to a boil.
Step #19 Simmer over med-heat/flame, uncovered, for about 1 hr & 15 mins.
Step #20 Add 1/4 c of the green onions & the parsley.
Step #21 For the boulettes: In a food processor/blender with a metal blade, garlic, peppers, mix the onions, crawfish tails, celery, bread pieces & egg together.
Step #22 Pulse the mixture a few times to finely chop the mixture.
Step #23 Do not puree.
Step #24 Transfer the mixture to a mixing bowl & stir in the the green onions & parsley.
Step #25 Spice up this with salt, pepper, & cayenne.
Step #26 Shape the mixture into small balls, about 1 tbsp each.
Step #27 Spice up the bread crumbs with the Rustic Rub.
Step #28 Roll the balls into the Spice uped bread crumbs.
Step #29 When the oil has reached 360 degrees, deep-fry them until golden-brown, about 2 mins.
Step #30 Remove the boulettes from the oil & drain on a paper-lined plate.
Step #31 Spice up this with Rustic Rub.
Step #32 Garnish each soup with a couple of the boulettes.
Step #33 This recipe yields ?? soup servings & about 2 1/2 dozen boulettes.
Step #34 --.
Enjoy the Crawfish Boil recipe