**Instructions:**

1. **Prepare the Rice Mixture:**

– In a large bowl, combine the cooled rice, crawfish, Parmesan cheese, green onions, bell peppers (if using), garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper.

– Add the beaten egg to the mixture and stir until well combined. The mixture should be sticky enough to hold together when shaped. If too dry, add a little more beaten egg or a splash of milk.

2. **Shape the Balls:**

– Take about 2 tablespoons of the rice mixture and shape it into a ball. Repeat until all the mixture is used. You should have about 12-16 balls, depending on size.

3. **Coating:**

– Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with milk, and one with crushed voodoo chips.

– Roll each rice ball in flour, shaking off excess, then dip it in the egg mixture, and finally roll it in the crushed voodoo chips, pressing lightly to adhere.

4. **Frying:**

– Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).

– Fry the coated rice balls in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.

– Remove the fried balls with a slotted spoon and drain on paper towels.

5. **Serving:**

– Serve the Voodoo Balls hot with your favorite dipping sauce, such as a Cajun remoulade, spicy mayo, or a tangy aioli.

Enjoy your flavorful and crunchy Voodoo Balls!