Cajun meets Italian in this crowd-pleasing dish from Gary in our finance department. Featuring Louisiana crawfish and Arborio rice, these crispy, golden arancini are coated in our Seasoned Shrimp Fry and paired with our zesty Remoulade Sauce for an unforgettable bite. Whether you serve them as a delicious appetizer or a side dish, these flavorful bites are sure to be a hit at your next gathering. The combination of rich crawfish and the crunchy coating creates the perfect balance of flavor and texture for any occasion!
Ingredients
- 1/2 Tbsp. Louisiana Fish Fry Products Cajun Seasoning
- 1 - 10 oz bag Louisiana Fish Fry Products Shrimp Fry
- Louisiana Fish Fry Products Remoulade Sauce
- 4 Tbsp. butter
- 3/4 cup finely chopped onion
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/2 cup finely grated parmesan cheese, plus extra for garnish
- 1/3 cup heavy cream
- 1 Tbsp. chopped, dried herbs such as basil, thyme, parsley
- 1/2 cup shredded mozzarella cheese
- 1/2 lb. cooked crawfish tails, cooled and refrigerated
- 1 egg
- vegetable oil, for deep-frying
- 1/2 cup cold water
Directions
- Bring chicken stock to simmer in a saucepan. Cover and set aside to keep hot.
- In a Dutch oven, melt butter over medium-high heat. Add onion and sauté until transparent, about 5 minutes. Add rice and cook, stirring constantly, until the rice is opaque and fragrant, about 1 minute.
- Add white wine and cook, stirring until absorbed. While stirring continuously, begin adding chicken stock in 1/2 cup increments, allowing the liquid to be completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.
- Remove from heat and add parmesan cheese, heavy cream, herbs, and Cajun seasoning. Stir to combine, then transfer to a mixing bowl or baking dish and refrigerate until thoroughly chilled.
- When ready to make the arancini, remove chilled risotto from the refrigerator and stir in egg and mozzarella cheese. Using your hands, divide the risotto into approximately 10 balls (about 1/4 cup per ball). Press a hole in the center of each ball and stuff with 2-4 crawfish tails. Press the opening closed and roll the ball between your hands until smooth.
- In a Dutch oven or deep fryer, heat 4 inches of oil to 375°F. In a bowl, combine 5 Tbsp. Shrimp Fry and cold water. In another bowl, pour remaining dry Shrimp Fry. One by one, roll each risotto ball in the wet batter, then the dry batter, ensuring the ball is completely coated. Transfer to a plate or baking sheet. Fry in batches until golden and crispy (about 5 minutes). Transfer to paper towel-lined plates to drain briefly. Serve hot, topped with remaining parmesan cheese and Remoulade Sauce for dipping. Enjoy!
