Cajun Crawfish Arancini
Cajun meets Italian in this tasty Cajun Crawfish Arancini dish - Louisiana crawfish and Arborio rice combine forces to create this eclectic appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisianafishfry.com.
Cooking tools:
- Deep-fry thermometer
- Deep fryer
- Dutch oven
- Saucepan
- Baking dish
- Mixing bowl
- Baking sheet
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Refrigerator
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
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