Crawfish Boudin Balls
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- Опубликовано: 7 сен 2024
- In this video I show you how I make Crawfish Boudin Balls. These are the perfect appetizer for any dinner party.
1 Cup Diced Yellow Onion
1 Cup Diced Green Bell Pepper
1 Cup Diced Celery
½ Cup Diced Green Onion
1 TBsp Minced Garlic
2 tsp Chopped Fresh Thyme
2 tsp Chopped Fresh Oregano
1 TBsp Chopped Fresh Parsley
2 TBsp Cajun Seasoning
1 tsp Crab Boil Seasoning (Optional)
½ Cup Finely Crushed Bread Crumbs
½ Cup Chicken Stock
¼ Cup Freshly Grated Parmesan Cheese
2 Cups Cooked White Rice
1 lb Cooked Crawfish
1 Tbsp Butter
1 TBsp Olive Oil
1 ½ Cups All Purpose Flour
2 tsp Cajun Seasoning
2 Eggs Beaten
1 TBsp Hot Sauce
2 Cups Panko Bread Crumbs
Louisiana Crawfish Tails: www.lacrawfish....
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Email me at blevinrobinson@westcoastcajun.com
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I’m looking forward to making this recipe, thanks
You are very welcome! When you do, let me know how it turned out. Thank you for stopping by!
Have to make this and I’m going to buy that knife!
It's a mercer. Great starter knife. Let me know when you make this how you liked it. Thanks for stopping by!
Man you know what you are doing!!! I made these Boudin balls today for the fam and it was a hit! The first time I've ever made them! Wow! They are amazing! Thanks!
That's awesome! Glad you enjoyed. They are one of my families favorite recipes.
Wow these crawfish boudin balls looks like the perfect thing to bring at a potluck for any occasion... loving the new look in the begging of the video... cheers 8)
The new wall looks awesome. Those boudin balls look really delicious. Cheers!
I am going to use that food to cook look good
Love the feature wall!
Thanks man! I've been working on it for a while. I've already added a couple things since I recorded this.
Awesome boudin balls. I have a smoked pulled pork boudin ball video in the can now! Luckily I live fairly close to Louisiana so I have the opportunity to get a lot of good Cajun cooking. Good video sir!
Thank you! Yeah I lived in the New Orleans area for 30 years before I met my wife and moved to California. No I have to get all my ingredients shipped out to me but it's so worth it. Thanks for stopping by.
Looks great will try tomorrow can't wait thanks 😋😋😋
Great! Let me know what you too hink when you do.
I found that the yellowish crawfish fat makes a difference to give that rich flavor.
Yes sir! It makes all the difference. It's packed full of flavor. I think it gets a bad rap sometimes.
I’ll have to try this one out!!
I have kids that are not big seafood eaters but they love these!
Love the new set up bro
Thanks man! Working hard to make it happen!
Wow those looked great! We subscribed to your channel.
Thank you! So glad to have you apart of the WCCC family!
Looks pretty good you must be a Cajun
Lol, I think 30 years in the New Orleans area may qualify me as part Cajun. Thanks for stopping by. Glad you enjoyed the video.
I think it was fate. Decided to make some crawfish boudin balls this weekend since I couldn't get casings in time to make links. What did I find on my youtube recommended links... Good Stuff!
Oh man that is awesome!!! Hey this is a great recipe. I had some friends over when I filmed this and by the time it was all said and done and I was ready to eat a boudin ball, there was only one left!
Heyo Blevin!... those Crawfish Boudin Balls look absolutely delicious. As you know I'm from Trinidad & Tobago don't think I ever saw Crawfish selling here. Do you think shrimps would be a good substitute? Thanks for sharing this recipe and love the new background. Cheers
Yes! Shrimp would be a great substitute. You could also checkout my Louisiana Boudin video and make them with pork.
These look amazing. Do you know if you could make these all the way up to being breaded but then freeze them and then a week or two later put them straight into hot oil and cook from frozen? or would they be too big and could burn on the outside before the inside is hot?
Well I'm not sure the middle would heat up before the outside would be done. I would defrost before frying but you could definitely go all the way to breading and then freeze. It's already cooked. You could also fry then freeze and when you want to eat them, air fry them to crisp them back up. Or throw them in some hot oil again to heat them up. I wouldn't microwave because they will be soft and mushy and not crispy on the outside.
@@WestCoastCajunCuisine Thanks for the tips. Just thought freezing them ahead would be great to have fairly quick appetizers. Especially for friends who wouldn't normally eat boiled crawfish or even fried tails.
Bro we need to link up so I can try some with you im in the Central Valley im from Eunice Louisiana one of my customers at work told me about you I think were in the same town
I'm in Merced bro. What about you?
Same Here
@@Brandong337 Okay! Let's get together talk home and eat good food.
Just emailed you great video bro !
The knife is an Ulu.
I'm not sure I follow you. Are you asking what the brand is? Mercer.
@@WestCoastCajunCuisine Hi. The type of knife (the one from Alaska. It’s used by the Inuit People) is called an Ulu. Also, I really enjoy your Channel very much. I’m really looking forward to trying this recipe.
@@jst.martin2180 Oh, thank you. It was a gift from my wife she brought back from Alaska.