Cajun French: la boulette (la boo-let) – meat ball
Boulette refers to a ball. In the case of food it is a meat ball or seafood ball. The boulette can be fried or cooked in a sauce. This recipe cooks the shrimp boulettes in a rich creole gravy. It can be served like a soup with french bread or over rice with french on the side.
Mais C’est Bon!
Enjoy!!
Ingredients
12-16 oz raw shrimp, peeled and deveined (we use small shrimp)
Olive oil
1 ½ cups onions
½ cup celery
1 cup red bell pepper (any color will work)
3 Tbl minced garlic
1 (14-ounce) can fire roasted diced tomatoes
2 cups low-sodium store-bought or homemade chicken or vegetable stock
Crystal hot sauce (or your favorite)
Worcestershire sauce
Red wine
Anchovy paste
2 bay leaves
Cajunville seasoning
3 Tbl regular bread crumbs
2 Tbl mayo
5 Tbl butter
2 Tbl finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Salt and Pepper
Parsley or green onions for garnish
French Bread (butter & garlic if you like)
Equipment:
Cutting board
Sharp cutting knife
Mise en Place bowls
Measuring cups
Measuring spoons
Mixing bowl
2” scoop for making boulettes
Plate for raw boulettes (will refrigerate)
Cooking spoon
Tasting spoon
Whisk
Serving spoon
Deep cast iron skillet or Dutch oven or other heavy skillet (we use a deep skillet, at least 2 ½” deep)
Serving bowls and utensils
Tray for toasting bread
Mise en Place:
1 cup diced onions
½ cup diced red bell pepper (any color will work)
½ cup diced celery
1 Tbl diced garlic
14 oz fire roasted diced tomatoes (1 can)
2 cups broth
4 Tbl butter (each Tbl cut into 4 pieces) keep in refrigerator to stay cold
1 Tbl chopped fresh parsley leaves
½ cup sliced green onions
2 bay leaves
Olive oil
Crystal hot sauce (or your favorite)
Worcestershire sauce
Red wine
Anchovy paste
Cajunville Seasoning
Parsley or green onions for garnish
Rinse Shrimp
Drain shrimp and dry as best you can
Place in refrigerator on plate lightly covered with paper towel to chill and dry
½ cup onion, finely chopped
½ cup bell pepper, finely chopped
2 Tbl minced garlic
1 Tbl finely minced parsley
1 Tbl butter
3 Tbl plain regular bread crumbs
2 Tbl mayonnaise
Directions:
Boulettes
Heat 1 Tbl butter in skillet
Saute
½ cup onions
½ cup bell pepper
for 5 minutes
Add
2 Tbl minced garlic
Saute for 2 minutes
Spread out on plate and let cool
Remove shrimp from refrigerator
Chop Shrimp – should be like ground
Mix together shrimp, onion, bell pepper, garlic
Add 2 Tbl mayonnaise
1 Tbl Cajunville seasoning
1 Tbl finely minced parsley
3 Tbl plain regular bread crumbs
Mix well
Set aside paper towel for wiping hands
Oil hands
Form into balls and place on plate
Put plate of boulettes in refrigerator
Creole Gravy
Heat 2 Tbl olive oil in a large cast iron skillet over medium-high heat until shimmering.
Add
1 cup onions
½ cup celery
½ cup red bell pepper
Cook, stirring occasionally, until vegetables start to soften, about 20 minutes.
Stir in
1 Tbl diced garlic and cook until fragrant, about 2 minutes.
Stir in
1 (14-ounce) can fire roasted diced tomatoes
2 cups stock
1 Tbl Crystal hot sauce (or your favorite)
1 Tbl Worcestershire sauce
1 Tbl red wine
1 tsp anchovy paste
1 tsp Cajunville seasoning
2 bay leaves
Bring to a boil, then reduce heat to medium to medium high. Simmer until sauce slightly thickens, about 20 minutes.
Remove and discard bay leaves.
Add butter two pieces at a time and emulsify until completely melted.
Add: 2 Tbl parsley
¼ cup green onions
Mix into gravy
Place boulettes into sauce and simmer for 30 minutes.
Serve at once with french bread or rice or both
