Every year we do a bbq cook off where the open category has a suprise ingredient provided. This past year it was cooked crawfish tail meat so I started throwing stuff together and came up with these meatballs. They ended up winning the open category at that cook off. I plan on doing these at another cook off in a couple weeks so if you have any ideas on how to improve let me know.
I am not going to list exact amounts as I dont measure anything when I cook.
-Take crawfish tails and season with cajun seasoning
-Dice a fresh jalapenos and mix with the crawfish tails
-Take a handful of boudain(without casings) and flatten out
-Put a spoonfull of crawfish and jap mix in middle
-Wrap boudain around mixture to form a ball
-Roll ball in flour and deep fry till barely golden brown
-Let cool for a few minutes until your able to handle
-Wrap the balls in bacon and put on pit to cook over coals until bacon is cooked
I am thinking of mixing the diced jalapenos with onion and celery and sauteing this mix before adding to crawfish tails and maybe rolling in bread crumbs instead of flour before frying. Any suggestions?
I am not going to list exact amounts as I dont measure anything when I cook.
-Take crawfish tails and season with cajun seasoning
-Dice a fresh jalapenos and mix with the crawfish tails
-Take a handful of boudain(without casings) and flatten out
-Put a spoonfull of crawfish and jap mix in middle
-Wrap boudain around mixture to form a ball
-Roll ball in flour and deep fry till barely golden brown
-Let cool for a few minutes until your able to handle
-Wrap the balls in bacon and put on pit to cook over coals until bacon is cooked
I am thinking of mixing the diced jalapenos with onion and celery and sauteing this mix before adding to crawfish tails and maybe rolling in bread crumbs instead of flour before frying. Any suggestions?
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