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Field to Feast: Crawfish Cakes & Crawfish and Andouille Meatballs

It’s said that New Orleanians plan dinner while sitting around eating lunch. The Crescent City is a land brimming with gumbo, po-boys, and restaurants ranging from 150-year-old stalwarts to energetic newcomers making waves. This week, TWILA's Jennifer Finley takes us to the famous Commander's Palace in our new monthly segment, "Field to Feast."

Meet Louisiana Farmer, Richard Fontenot. 

Richard Fontenot is a fourth-generation farmer from Ville Platte, Louisiana. He farms rice, crawfish and soybeans with his wife Rhonda and son, Lance.

Learn more about Richard Fontenot’s family farm.

Louisiana Crawfish Cake

Ingredients:

  • 16 oz. picked, fresh Crawfish tail meat

  • 1 cob of fresh corn (preferably right after a crawfish boil!)

  • 1 cup Ravigote Sauce

  • ¼ cup small diced red, yellow and green peppers

  • 2 tbs. Parsley, chopped

  • Salt, pepper and creole spice to taste

Directions:

  1. Mix above ingredients in a mixing bowl. 

  2. Place mixture in metal food rings inside a cast iron pan or flat top griddle with oil. 

  3. Cook 2-3 minutes on each side until golden brown. 

  4. Place on plate using a spatula and gently remove rings to keep shape.

Crawfish and Andouille Meatballs

Ingredients:

  • 1.5 lb. Fresh Crawfish tail meat

  • 1.5 lb. Diced/cooked Andouille Sausage

  • 1.5 lb. Ground Pork

  • 3 Eggs

  • 1 ½ cups Bread crumbs

  • Creole Seasoning to taste

Instructions:

  1. In a large bowl add crawfish, andouille, and ground pork. 

  2. Add eggs, bread crumbs and creole seasoning. 

  3. Gently knead together and form 1.5 oz balls. 

  4. Cook meatballs in red sauce on medium heat 20 minutes or until cooked through.

Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram. 

Field to FeastMonica Velasquezcrawfish, Tory McPhail