For Quick Crawfish Étouffée:

• ½ cup butter
• 1½ tbsp all-purpose flour
• ¾ cup finely chopped onion
• ¾ cup finely chopped celery
• ¾ cup finely chopped green bell pepper
• 1 lb crawfish tail meat
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp Creole seasoning

For Fried Crawfish Étouffée Balls:

• 2 cups Quick Crawfish Étouffée
• 2¼ cups plain bread crumbs, divided
• 2 cups cooked, cooled jasmine rice
• ½ cup chopped green onion
• 2 tsp hot sauce
• 1 tsp salt
• ½ tsp cayenne pepper
• 4 large eggs, divided
• 1 cup whole milk
• 2 cups all-purpose flour
• Peanut oil, for frying

For Chipotle Ranch Dipping Sauce:

• 1 (16-oz) bottle ranch dressing
• 4 chipotle peppers in adobo sauce
• 3 cloves garlic, minced
• ½ tsp seasoned salt
• ½ tsp ground black pepper