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Crawfish Bisque
| Stew: |
| 1/2 cup flour | 1 lbs. crawfish tails with fat (separated) |
| 1/2 cup oil | 1 tsp tomato paste |
| 1 cup finely chopped onions | salt, black and red pepper (to
taste) |
| 1 cup finely chopped celery | 1 tsp paprika |
| 1/4 cup finely chopped bell pepper | cooked rice |
| 1 or 2 cloves finely chopped garlic | |
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In large pot, brown flour in oil until dark brown on medium-high fire (this is
the roux) stirring constantly. Lower fire, add onions, celery, bell pepper,
and garlic; cook until soft, stirring constantly. Add crawfish fat and tomato
paste. Cook 5 minutes longer. Add 6 cups water and cook for 1 hour. Season
with salt, black and red pepper, and paprika. If more liquid is needed, add 1
can chicken broth. Add the crawfish tails to the stew and cook for 20
minutes. |
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Stuffing for
Heads: |
| ¼ cup
oil |
1 cup bread
or cracker crumbs |
| 1 cup
finely chopped onions |
4
tablespoons butter |
| 1 cup
finely chopped celery |
2 slightly
beaten eggs |
| 1
clove finely chopped garlic |
¼ cup finely
chopped parsley |
| Salt,
black and red pepper (to taste) |
¼ cup finely
chopped green onion tops |
| 1 lb.
Crawfish tails, finely chopped, with fat (separated) |
Cleaned
crawfish heads (see below) |
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Saute onion, celery and garlic in oil until soft. Add seasonings and crawfish
fat. Cook 5 minutes. Add tails and bread crumbs. Mix thoroughly. Cook for
10 minutes. Add butter and mix well to moisten. Remove from heat and bring
to room temperature. Gradually add eggs and mix well. Add parsley and green
onion tops.
Crawfish Heads:
Remove the eyes from the heads and boil 10 minutes to clean them. Stuff each
head with the mixture. About 30 minutes before serving time, place heads on
baking sheet and bake in oven at 325 degrees until tops are crisp and golden
brown (just a few minutes). Drop the stuffed heads into the hot stew. Serve
over cooked rice. |
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A page of recipes is provided with
your crawfish order.
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