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Crawfish Etouffee Balls

  • Author: Mark
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 balls 1x


  • 2 cups Crawfish Etouffee, recipe here
  • 2¼ cups panko bread crumbs
  • 2 cups cooked and chilled long grained rice
  • 4 large eggs
  • 2 cup all purpose flour
  • peanut oil


  1. Combine Crawfish Etouffee, ¼ cups bread crumbs, rice and 2 beaten eggs in a bowl.
  2. Place mixture in the refrigerator for 30 minutes.
  3. Place flour in a medium bowl. Beat eggs in another medium bowl. Pour breadcrumbs into another shallow bowl.
  4. Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finishing off in the bread crumbs.
  5. Lay out balls onto a baking sheet and refrigerate until firm for at least 2 hours to overnight.
  6. In a dutch oven heat 4 inches of oil over medium heat to 350 degrees.
  7. Cook balls in batches in the hot oil until the balls turn golden brown, about 3-4 minutes.
  8. Drain on a paper towel-lined plate and serve hot.