Crawfish Boulettes
SERVES: 8-10 Boulettes

In Louisiana, one of the most economical and tastiest dishes you can serve to your family is a platter of fish boulettes. Actually, folk elsewhere around the world call them fish cakes or fish patties. But, here in bayou country, we roll them into balls which is what boulette means in French. Here, we substituted crawfish in the place of fish for an interesting twist.


  • 2 pound chopped crawfish tails
  • 1/4 cup sliced green onions
  • 2 cups white potatoes
  • 1/4 cup chopped parsley
  • 1/2 cup minced onions
  • 1 egg, whipped
  • 1/4 cup minced celery
  • 1 cup flour
  • 1/4 cup diced red bell pepper
  • salt and black pepper to taste
  • 2 tbsps diced garlic
  • oil for sautéing

Place cubed potatoes in lightly salted water and poach until fork-tender. Drain and cool. In a large mixing bowl, combine all ingredients other than flour and oil. Using your hands or a large mixing spoon, blend until all ingredients are incorporated. Since the crawfish are cooked, you should taste the mixture and adjust seasonings if necessary. Preheat oil in a ten inch skillet over medium-high heat. Sprinkle in approximately half of the flour or more as needed to hold the mixture together. Form the mixture into hamburger-style patties approximately 3/4-inch thick. Dust the patties with remaining flour and saute until golden brown on each side. Patties may be eaten as an appetizer, as a sandwich or cooked in a crawfish stew.

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