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Lunita
Lunita
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Friday 20 February 2026 23:31:57 GMT
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Replying to @mhiz Gracious❤️‍🩹
Replying to @mhiz Gracious❤️‍🩹
These Crispy Cajun Crawfish Rice Balls with Voodoo Crunch bring back so many happy memories of family gatherings! I found this recipe in my old index cards, and it's a favorite, especially when I'm listening to some AC/DC 😆 🤣. They're packed with tender crawfish tails and seasoned rice, all wrapped in a super crunchy crust made from crushed Voodoo chips. Every bite is savory, zesty, and just delicious! Want to make them? Here’s how: Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 3 cups cooked white rice 2 cups crawfish tail meat, chopped 1/2 cup bell pepper, finely diced 1/2 cup onion, finely diced 2 cloves garlic, minced 2 cups crushed Voodoo potato chips 2 eggs, beaten 1 cup all-purpose flour 3 cups vegetable oil for frying 1 tablespoon Cajun seasoning Instructions: 1. Heat 1 tbsp oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until soft. 2. Stir in chopped crawfish and Cajun seasoning; cook for 4 minutes. 3. In a large bowl, combine cooked rice with the crawfish mixture. Let it cool slightly. 4. Shape into 6 large, firm balls. 5. Set up a breading station: flour in one bowl, beaten eggs in another, and crushed Voodoo chips in a third. 6. Roll each ball in flour, dip in egg, then coat thoroughly in chips, pressing gently. 7. Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. 8. Fry balls in batches for 4-5 minutes until golden brown and crispy. 9. Remove with a slotted spoon, drain on paper towels, and serve hot. Chef's Notes by NancyG: Serve these with homemade remoulade or zesty Cajun dipping sauce for extra flavor. You can also substitute shrimp or crab meat for the crawfish. Nutritional Facts (Per Serving): Calories: 450 Fat: 22 g Protein: 17 g Carbs: 46 g #TheRecipeCollector #NancyGCookOn #fyp #CrawfishBalls #VoodooCrunch
These Crispy Cajun Crawfish Rice Balls with Voodoo Crunch bring back so many happy memories of family gatherings! I found this recipe in my old index cards, and it's a favorite, especially when I'm listening to some AC/DC 😆 🤣. They're packed with tender crawfish tails and seasoned rice, all wrapped in a super crunchy crust made from crushed Voodoo chips. Every bite is savory, zesty, and just delicious! Want to make them? Here’s how: Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 3 cups cooked white rice 2 cups crawfish tail meat, chopped 1/2 cup bell pepper, finely diced 1/2 cup onion, finely diced 2 cloves garlic, minced 2 cups crushed Voodoo potato chips 2 eggs, beaten 1 cup all-purpose flour 3 cups vegetable oil for frying 1 tablespoon Cajun seasoning Instructions: 1. Heat 1 tbsp oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until soft. 2. Stir in chopped crawfish and Cajun seasoning; cook for 4 minutes. 3. In a large bowl, combine cooked rice with the crawfish mixture. Let it cool slightly. 4. Shape into 6 large, firm balls. 5. Set up a breading station: flour in one bowl, beaten eggs in another, and crushed Voodoo chips in a third. 6. Roll each ball in flour, dip in egg, then coat thoroughly in chips, pressing gently. 7. Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. 8. Fry balls in batches for 4-5 minutes until golden brown and crispy. 9. Remove with a slotted spoon, drain on paper towels, and serve hot. Chef's Notes by NancyG: Serve these with homemade remoulade or zesty Cajun dipping sauce for extra flavor. You can also substitute shrimp or crab meat for the crawfish. Nutritional Facts (Per Serving): Calories: 450 Fat: 22 g Protein: 17 g Carbs: 46 g #TheRecipeCollector #NancyGCookOn #fyp #CrawfishBalls #VoodooCrunch


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