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Crawfish Bisque (Crawfish Balls Instead of Heads) Recipe

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This recipe for Crawfish Bisque (Crawfish Balls Instead of Heads), by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Rose Martin - Administrative Services
Added: Wednesday, February 28, 2007

Category:

Ingredients:
3 lbs of crawfish tails. (Drain all liquids from tail before grinding and save for later use. It is a good idea to use hands and squeeze the liquids from the tails. Grind all crawfish tails with food processor. Use 2 lbs of tails for the balls and the remaining 1 lb for the gravy.)

Crawfish Balls:
2 lbs. of the ground crawfish tails
1 small onion - very finely chopped
1 stick of celery - very finely chopped
2 stalks of shallots - very finely chopped
2 T. parsley - very fine chopped
1 c. bread crumbs (plain or Italian)
4 eggs

Gravy:
1 lb. of ground crawfish tails
2 medium onions chopped
2 sticks chopped celery
˝ bell pepper chopped
˝ c. chopped shallots
˝ c. chopped parsley
1 clove chopped garlic
1 c. all-purpose flour
1-1/2 c. cooking oil
1 can chicken broth

Directions:
CRAWFISH BALLS: In a large bowl, add 2 lbs. of ground crawfish tails, onions, celery, parsley, shallots, and bread crumbs and mix thoroughly. While mixing, season mixture with salt, black pepper, red pepper, and garlic powder. Add 4 to 6 raw eggs to mixture and mix thoroughly. Form into 1" to 2" balls. After balls are made, deep fry the balls until they are golden brown. Set them aside to add to gravy later.

GRAVY: In a medium-sized thick bottom stock pot, add cooking oil and flour and cook on medium to high heat stirring constantly until roux is golden brown. Add onions, celery, garlic, and bell pepper and sauté until onions are clear. Add ground crawfish tails to mixture sauté for 8 to 10 minutes. Add crawfish liquids that were removed from tails prior to processing, chicken broth and bring to boil. Add shallots and parsley and cook on gently boil for 1 hour. Add fried crawfish balls to gravy and cook on medium to low heat for another 45 minutes. Season to taste and add water as necessary (gravy should be a heavy and smooth consistency). Serve over white rice.

Number Of Servings:
10-12 servings
Preparation Time:
3-4 hours from start to finish

 

 

 

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