MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crawfish Boulets
 Categories: seafood
      Yield: 1 servings

      1 lb peeled crawfish tails
      1    onion, chopped
      1    green bell pepper, chopped
      2    sticks celery, chopped
      2    cloves garlic, minced
      1 tb paprika
      2    eggs
      1 c  bread crumbs
           Tony's seasoning or salt
           -and pepper
           Crawfish shells

Chop crawfish tails into 4 pieces, Finely chop vegtables (do not grind)
Combine this mixture with raw eggs, paprika, bread crumbs.  Season with
Tony's Creole seasoning or salt and pepper...If too dry, add water, if too
soft, add bread crumbs. Stuff into cleaned crawfish shells, rol in flout and
fry in 350 degrees deep fat until they float.
If you can't get crawfish shells, make boulets by forming into balls, 1 1/2
to 2-inch size, roll in flour and fry the same way.  Serve as hors d'oeurves
or use in bisque.


Recipe from Louisiana's Original Creol Seafood recipes by Tony Chachere!
(Previous recipe too!)
From: BELLE DACEY #1 @1504017

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