In a large bowl, combine Crawfish Etouffee, 1/4 cups bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Refrigerate for 30 minutes.

In a medium bowl, whisk together 2 eggs and milk. Place flour in a second bowl and remaining bread crumbs in a third bowl.

Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finally the bread crumbs. Place on a baking sheet and refrigerate until firm, at least 2-3 hours and up to 24 hours.

Pour oil to a depth of 4 inches in a Dutch oven. Heat oil over medium heat until oil temperature reaches 350 degrees. Fry balls in batches for about 3 minutes, until they are golden brown. (Note: I only had about 1 1/2 inches of peanut oil in my Dutch oven, so I cooked them for about 3 minutes, flipped them over and cooked an additional 2-3 minutes and they turned out fine.)

To make Chipotle Ranch: In a medium bowl, combine ranch mix, buttermilk, and mayo and whisk until smooth. Stir in chipotle.