Crawfish Boulettes

Preparation info

  • Makes about


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Crawfish bisque is traditionally served with stuffed crawfish heads, but I find both the stuffing (while making) and the unstuffing (while eating) of the heads to be inconvenient and messy. Instead, I make small boulettes, or balls, with all the same ingredients except the head shells. These also make great appetizers when served with hollandaise, white rémoulade (see Shrimp Rémoulade with Two Sauces), or tartar sauce.