You’ll Need
For the Boudin Filling
450g cooked crawfish tails, drained and chopped
400g cooked long-grain rice, cooled
1 small onion, finely diced
1 celery stick, finely diced
1/2 green pepper, finely diced
2 garlic cloves, finely grated
2 spring onions, finely sliced
2 tsp Cajun seasoning
1 tbsp hot pepper sauce
1 egg, beaten
1 tbsp vegetable oil
For the Crumb
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Vegetable oil spray
Optional but dangerous
Remoulade sauce
Extra hot sauce
Cold Louisiana lager
Method
Air fry the onion, celery, pepper, garlic and oil at 185°C for 6 minutes, stirring twice.
Mix with the crawfish, rice, spring onions, Cajun seasoning, hot sauce and one beaten egg.
Pulse one-quarter of the mixture to a paste and fold it back through.
Shape into 16 balls and chill for 30 minutes.
Coat each ball in flour, beaten egg and panko.
Preheat your air fryer to 190°C and spray the balls generously with oil.
Air fry in batches for 9-11 minutes, turning once.
Check the crust is crisp and the centre piping hot.
Rest for 2 minutes and serve with remoulade.