Find yourself making the same New Year’s Eve dishes over and over for auld lang syne? Forgo the shrimp cocktail and add some Cajun spice to your soirée with this recipe for crawfish boudin fritters from Boot Camp alum Paul Fehribach. These crispy bites touch on the best elements of arancini, featuring a crunchy French bread exterior and a sweet, spiced crawfish–rice filling. Not only are these fried fancies full of flavor, they’re also the perfect example of Fehribach’s commitment to reviving heirloom Southern recipes using sustainable ingredients. Instead of going for cheaper foreign fare, he implores, buy American crawfish, which is higher in quality and better regulated. So this time around, let old hors d'oeuvres be forgot, and cook up a batch of these beauties to ring in 2018. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
