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  • Writer's pictureTommy Centola

Crawfish Boulettes suggested by Jeff Allen

Updated: Jan 4, 2020

I was looking for ideas for my blog post. Since I was listening to the radio, I figured I would ask Jeff Allen what his favorite New Orleans dishes are. Jeff is the 11-3 DJ on KKPT The Point 94.1 in Little Rock. I have been fortunate to answer Jeff’s School of Rock Questions a few times. He also has a program on Saturday nights, Live Saturday Night from 10pm to Midnight. This show is completely live recorded songs. It is amazing the songs he finds. If you get a chance, you can listen online at Jeff told me that he lived in New Orleans for a while and has cooked a few recipes from my cookbook. Most of the dishes Jeff suggested I have already posted, but Crawfish Boulettes I have not. You usually find a Crawfish Boulette as either an appetizer or in place of stuffed Crawfish Heads in Crawfish Bisque. A Boulette is translated from the French language as Small Ball. A Creawfish Boulette is basically Crwafish stuffing rolled in a ball and deep fried. Live Crawfish have already started to show up in Arkansas. Looks like a great crawfish season.

2 pounds Louisiann Crawfish tails, chopped

1/2 cup Green Onions, chopped

1 Green Bell Pepper, chopped

1 stalk Celery, chopped

1 tablespoon Butter

1/2 teaspoon Cayenne

3/4 cup (1 1/2 sticks) Butter, softened

1 teaspoon Creole Seasoning

1 1/4 cup Italian style Bread Crumbs

Canola Oil for Frying

In a small saute pan, saute green onions, bell pepper and celery in 1 tablespoon butter until tender. Let cool. In a large bowl, combine the crawfish, green onions, belle pepper, celery, cayenne, 1/4 cup of the breadcrumbs and the softened butter and mix well. Season with Creole Seasoning and stir to mix well. Shape into 1 1/2 – 2 inch balls and roll lightly in bread crumbs. Heat oil to 360 degrees and fry balls until golden brown. Remove balls from oil and drain on paper towels. Serve hot. Use Remoulade sauce as a dip.


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