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Rose's Crawfish Bisque Recipe

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This recipe for Rose's Crawfish Bisque, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Scioneaux
Added: Sunday, July 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. crawfish tails
about 75 cleaned crawfish heads
about 20 boiled crawfish claws (optional)
2 large onions
2 bell peppers
2 celery stalks
1 bunch green onions
2 cups flour (for roux)
1 cup oil
2 eggs
3/4 cups bread crumbs
Worcestershire sauce
salt, pepper, garlic powder to taste

Directions:
Directions:
To make crawfish stuffing mixture, grind crawfish tails in food processor. Set aside. Grind bell peppers, onions, celery and green onions. Mix crawfish tails and half of chopped vegetables in a large bowl. Add eggs and bread crumbs. Mix well. Stuff each crawfish head with mixture. Gently roll each head in flour. Make medium-sized balls with extra stuffing mixture and roll them in flour. Bake crawfish heads and balls at 350 for about 45 minutes or until they are light brown. (For a thick bisque, chop up crawfish balls.) Set aside.

To make roux, pour oil into a large pot. Heat oil to a high temperature. Add flour and stir roux until brown (a little darker than the color of peanut butter). Add remaining vegetables. Reduce heat and cook until onions become translucent. Add about 3 quarts of water. Stir and cook for about 10 minutes. Add crawfish heads and balls. Add salt, pepper, garlic powder and a few dabs of Worcestershire sauce to taste. Bring to a boil. The gravy will begin to thicken. Reduce heat and simmer for about 1 hour. Enjoy with rice!

Number Of Servings:
Number Of Servings:
about 12
Personal Notes:
Personal Notes:
We found a quick and easy way to stuff the heads. Put the stuffing in a plastic storage bag, snip a corner of the bag, and squeeze stuffing into crawfish head.

 

 

 

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