Ingredients

Ingredients

• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 1 1/2 teaspoons 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 tablespoons chopped green onions

• 2 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 1/2 cups dried fine bread crumbs
• 1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows
• Solid vegetable shortening or vegetable oil for deep-frying
• Creole Tartar Sauce, recipe follows

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

CREOLE TARTAR SAUCE:

• 1 egg*
• 2 teaspoons minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley leaves
• 1 tablespoon chopped green onions

• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon kosher salt

Description

Cooking Channel Serves Up This Crawfish Boulettes With Creole Tartar Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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