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Crawfish Bisque Recipe

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This recipe for Crawfish Bisque, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon from the kitchen of Gertrude Siears Duhe'
Added: Saturday, February 24, 2007


For the Bisque:
3 pounds cleaned crawfish tails
60 cleaned crawfish heads
1½ cups minced onions
1 cup minced celery
½ cup minced bell pepper
2 tbsps minced garlic
½ cup chopped parsley
3 eggs, beaten
2 cups seasoned bread crumbs
salt and pepper to taste

For the Sauce
1/3 of the stuffing from above ingredients
1½ cups vegetable oil
1½ cups flour
1½ cups diced onion
1 cup diced celery
½ cup diced bell pepper
2 tbsps minced garlic
3 quarts water
1 cup chopped green onions
½ cup chopped parsley
salt and black pepper to taste

To Make the Bisque:

Ask your seafood supplier to clean 60 crawfish heads for this dish. The heads may be frozen for an extended period of time. Prior to using, you may wish to soak the heads overnight in cold soda water. (I remember cleaning heads with Daddy and Mamma for this, it's so much easier to buy the heads already cleaned.)

Preheat oven to 350º .

Grind crawfish tails, onions, celery, bell pepper, garlic and parsley in a home-style meat grinder or food processor. Once ground, add eggs and enough bread crumbs to hold the mixture together but not so much that the stuffing becomes too bready. Begin with 1 cup.

Season to taste using salt and pepper. Stuff equal amounts into the 60 crawfish heads. Roll the stuffed heads in flour. Bake for 20 minutes or until lightly browned to fully cook the seasonings in the crawfish heads. Remove and set aside.

Making the sauce:

In a heavy-bottomed dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add the reserved stuffing, blending well into vegetable mixture. Slowly add water a little at a time until sauce-like consistency is achieved. Additional water may be needed during the cooking process.

Bring to a rolling boil, reduce to simmer and add stuffed crawfish heads. Stir well into the mixture and simmer 45 minutes, stirring occasionally.

It is important to stir the dish since the crawfish stuffing will settle to the bottom of the pot and may tend to scorch.

Add green onions and parsley and season to taste using salt and pepper.

Serve over white rice.

Personal Notes:
Personal Notes:
Crawfish Bisque is a tradition in Louisiana and our family was no exception to this! For as long as I could remember our Easter Dinner was Crawfish Bisque. I can remember Daddy catching the crawfish, (Harris and I always went with him), coming home and watching him boil them, peeling and cleaning the heads with him. He would always make sure to save the fat, because it made the bisque taste so good! He would stuff a head and eat a handful, then stuff a head and eat another handful! Mamma would fuss, and he would smile and eat more! I remember the old grinder, Daddy would attach it to the end of the table and we would each take turns adding something to be ground!
Funny how food stirs up such wonderful memories!
If you never ate Mamma and Daddy's Bisque you missed a wonderful meal, I hope you enjoy trying this recipe!




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