Crawfish Bisque

Crawfish Bisque
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Crawfish Bisque ingredients

  • -----GRAVY-----
  • 1 c Cooking oil
  • 2 large Onions
  • 4 Ribs Celery
  • 4 Cloves garlic
  • 2 1⁄2 c Ground crawfish tails
  • 9 c Hot water
  • 5 t Salt
  • 2 c flour (about)
  • 6 Green onions
  • 1⁄4 Bell pepper
  • 10 Sprigs of parsley
  • 1⁄2 Of crawfish fat
  • 2 t Red Pepper
  • 4 t (heaping) Tomato paste
  • -----STUFFING FOR HEADS-----
  • Rest of ground crawfish tail
  • 3 Ribs Celery
  • 1⁄4 Bell pepper
  • 4 Cloves garlic
  • 10 Sprigs parsley
  • 2 c Dry bread crumbs (or more)
  • 2 t Red Pepper
  • 2 large Onions
  • 6 Green onions
  • Rest of crawfish fat
  • 1⁄4 c Cooking oil
  • 2 Eggs, beaten
  • 4 t Salt
  • flour

Cooking Crawfish Bisque

1. Use 1 sack crawfish (about 40 lbs. ) Scaldi crawfish in almost boiling water for about 15 min. Drain and cool.
2. Peeli crawfish and save the fat in a separate bowl.
3. Clean abt. 200 heads to stuff.
4. To make gravy: Grindi onions, celery bell pepper, garlic and parsley.
5. Make roux with oil and flour.
6. Stiri constantly until browned.
7. Add ground seasonings.
8. Cook on low fire abt. 30 min. Add tomato paste and crawfish fat. Cook abt. 30 min more.
9. Add hot water and let cook on low fire.
10. Add ground crawfish tails, add salt and pepper.
11. Cook on high fire abt. 20 min. Add baked crawfish heads.
12. Cook on low fire abt. 1 hr. More hot water may be added if too thick.
13. Stir carefully.
14. Serve in soup bowls over rice.
15. To make stuffing for heads: Grind onions, celery, bell pepper, garlic and parsley.
16. Fryi crawfish and ground seasonings in hot cooking oil; cool.
17. Add cawfish fat and eggs.
18. Mixi in bread crumbs, salt and pepper.
19. Stuff heads.
20. Dip the stuffed part of head in flour and place on cookie sheet.
21. Bakei for 20 min in 400 F. oven.

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