Seafood Boulettes in Tomato Gravy

Main Course

Recipe courtesy of Cajun Cuisine

Serves 6 to 8

  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

Click image to enlarge


Sauté onions, bell pepper, and garlic in butter until onions are transparent; add tomatoes with chiles and tomato sauce and simmer for 1 hour. Add celery, salt, black pepper, and cayenne pepper and cook for an additional hour.

Mix together shrimp, crawfish, grated onion, minced bell pepper, and salt and pepper; form into balls about the size of a quarter.

Drop boulettes into sauce and simmer for 30 minutes. Serve at once.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive