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Crawfish Bisque
Course: Soups4
servings30
minutes40
minutesIngredients
- Stuffed Crawfish Heads:
4 tbsp 4 butter
1/4 cup 1/4 flour
1/2 1/2 onion, finely chopped
1 stalk 1 celery, finely chopped
1/2 1/2 green bell pepper, finely chopped
2 tbsp 2 tomato paste
1/4 tsp 1/4 thyme
1/4 tsp 1/4 black pepper
1/4 tsp 1/4 cayenne pepper
1 tsp 1 salt
1/2 lb 1/2 crawfish tails; finely chopped
1/2 cup 1/2 plain breadcrumbs
1 tbsp 1 fresh parsley, chopped
3 3 green onions, finely chopped
40 – 60 40 – 60 cleaned crawfish tails; finely chopped
2 2 eggs
1 cup 1 seasoned flour; for dredging
- Crawfish Stock:
3 lbs 3 crawfish shells
1 1 onion, quartered
2 2 carrots, peeled and diced in chunks
3 stalks 3 celery, diced in chunks
2 2 bay leaves
black peppercorns
1 1 lemon, cut into wedges
2 quarts 2 water
- Crawfish Bisque:
1/2 cup 1/2 butter
3/4 cup 3/4 flour
1 1 onion, finely chopped
1 1 green bell pepper, finely chopped
2 cloves 2 garlic, finely chopped
1/2 cup 1/2 tomato sauce
1/2 tsp 1/2 cayenne pepper
2 tsp 2 thyme
2 2 bay leaves
1 1/2 tsp 1 1/2 salt
1 tbsp 1 Worcestershire sauce
1 1/2 quarts 1 1/2 crawfish stock
3 lbs 3 crawfish tails
6 6 green onions, thinly sliced
2 tbsp 2 fresh parsley, chopped
stuffed crawfish heads
1/4 cup 1/4 cooked rice, per person
Directions
- Crawfish Head Stuffing:
- Melt the butter and whisk in the flour. Stirring constantly over medium-high heat, make a roux by cooking to a deep golden-brown color.
- Reduce heat to medium, add onions, celery and bell pepper, and continue cooking until seasoning vegetables soften (about 5 minutes. Whisk in tomato paste, peppers and salt. Cook for 3 – 4 minutes to deepen tomato flavor. Stir in chopped crawfish tails, breadcrumbs, parsley, and green onions. Mix well and remove from heat.
- When stuffing is cool enough to handle, stuff cleaned crawfish heads, then roll them in egg and seasoned flour. They may be browned in the oven or pan or deep fried till lightly browned all over.
- Crawfish Stock:
- Peel the boiled crawfish and set the tails aside. Use the shells for the crawfish stock. Combine all ingredients and let it boil on low for 30 minutes. Strain the stock and discard of all of the shells and vegetables.
- Crawfish Bisque:
- Melt the butter and whisk in the flour. Stirring constantly over medium-high heat, make a roux by cooking to a deep, golden-brown color. Reduce heat to medium and add onions, bell pepper, celery, and garlic. Continue cooking until seasoning vegetables soften (about 5 minutes). Add tomato sauce and cook for another 5 minutes. Add cayenne, thyme, bay leaves, salt and Worcestershire. Whisk in crawfish stock. Simmer together for 20 minutes or more, adding more stock if it becomes too thick.
- Add crawfish tails, green onions, and parsley. Simmer for 5 minutes, then add stuffed heads and allow them to heat fully in the bisque.
- Serve over rice. Include 5 – 6 heads per bowl and eat by scooping the stuffing out of the heads and eating together with the rice and bisque.
Inspired by Prejean’s Restaurant
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