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Crawfish bisque

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Ingredients/Components

salt - 1 item
flour - 1 c
cooking oil - 1 item
cloves garlic, minced - 4 item
chopped parsley - 1 item
black pepper - 1 item
crawfish tails
red pepper - 1 item
onions, minced - 5 item
slices stale bread - 6 item
stalks celery, minced - 3 item
medium onions, minced - 5 item
chopped onion tops - 1 item
peppers, minced - 4 item
medium bell peppers, minced - 4 item
Pour off excess oil when vegetables are browned
crawfish fat saved when cleaning - 1 item

How to make crawfish bisque:

Combine minced vegetables and brown well in enough cooking oil to barely cover. Pour off excess oil when vegetables are browned. Grind crawfish tails. Soak bread in water and wring out water.

Combine bread and ground tails with browned vegetables and cook all together for 20 minutes. Season with salt, black pepper and red pepper to taste. Cool and stuff into washed crawfish heads. Roll in flour and fry heads in deep fat.For Bisque:1 1/2 c. crawfish tails5 onions, minced3 stalks celery, minced4 peppers, minced4 cloves garlic, minced1 c. flour1 c. cooking oil1/2 tsp. black pepper1/2 tsp. red pepper3 tsp. salt crawfish fat (saved when cleaning) chopped parsley chopped onion tops Combine flour and cooking oil over a low heat to make a dark golden brown roux. Add minced vegetables and let cook for 20 minutes. Stir and add small amount of water, if necessary. Add 2 quarts of hot water and cook 20 minutes more at least.

Add crawfish tails and crawfish fat. Season with salt, black pepper and red pepper and cover pot. Cook on a low fire until crawfish tails are tender. When done, add the stuffed heads, chopped onion tops and parsley and let cook 10 minutes more. Serve with steaming rice. Serves about 8.

Recipe categories: Lunch/snacks, One Dish meal, Bisques/cream soups.

Rating:

3.2

Average rating: 3.2, total votes: 9

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