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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound steamed crayfish tails, peeled, deveined, and chopped |
1 1/2 cups seasoned, dry breadcrumbs |
1 medium onion, finely chopped and divided |
1/4 cup chopped green onion |
2 stalks celery, finely chopped |
2 small cloves garlic, minced and divided |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/4 teaspoon red pepper, divided |
4 eggs, beaten |
1 quart water, divided |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 (6-ounce) can tomato paste |
2 teaspoons sugar |
1/2 cup vegetable oil |
hot cooked rice |
Directions:
1. Combine crayfish, breadcrumbs, half of chopped onion, green onion, celery, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon red pepper in a large mixing bowl; stir until well blended. Add eggs and 1/4 cup plus 2 tablespoons water; mix well.
2. Shape mixture into 1 1/2-inch balls. Place on a waxed paper-lined baking sheet; cover and chill 1 hour.
3. Melt butter in a large Dutch oven over low heat. Add flour; stir until blended. Cook, stirring constantly, until roux is the color of a copper penny. Add remaining onion and garlic; cook until tender.
4. Add tomato paste, sugar, and remaining water, salt, and pepper; cook over medium-low heat, stirring until thickened. Remove from heat; set aside.
5. Brown crayfish balls in hot oil in a large skillet over medium heat. Drain on paper towels.
6. Add crayfish balls to roux in Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Serve over hot cooked rice in warm soup bowls.
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