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Crawfish Bisque Recipe

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

Jolene Garcia
Added: Thursday, December 4, 2008


1 cup flour
1 cup oil
1 onion, chopped
2 cloves garlic, minced
1/2 bell pepper, diced
2 stalks celery, diced
Snip of green onion and parsley
1 can stewed tomatoes
1 small can tomato paste
Salt and pepper, to taste
1 pound raw crawfish tails, peeled
Cleaned crawfish heads

Stuffing For Heads:
1/4 lb butter
2 stalks celery, finely chopped
1 onion, finely chopped
Bunch of green onions, finely chopped
1/2 bell pepper, finely chopped
1 pound ground crawfish tails
1 cup bread crumbs
1 egg, beaten
1/4 cup evaporated milk

1. With flour and oil, make roux. (careful not to burn it!) Add onion, garlic, bell pepper, celery, green onions and parsley. Let vegetables wilt slightly, then add tomatoes and tomato paste. Cook 5 minutes on medium heat.

2. Add water to desired thickness. Season, to your preference with salt, red pepper and black pepper. Add tails. Simmer for 10 minutes.

To prepare stuffing for heads:
1. Saute vegetables in butter until melted, then add ground tails and bread crumbs. Cook 5 to 10 minutes. Add egg, milk and seasonings. Cook 5 more minutes.

2. Stuff mixture into clean heads and add to bisque. Simmer for 20 to 30 minutes. Serve hot with fresh white rice. Garnish with parsley.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This can be a labor-intensive dish. It takes awhile to peel and clean the heads of enough crawfish to make it and the cleaning can be a huge mess for a novice. However, if you take your time and commit to the process, this can be the absolute best thing you've ever made.

Also, this dish it served as a thick stew over rice and the stuffed crawfish heads are traditionally served in diners' plates. Some may object to scooping stuffing from the shells, but just before plating you can de-shell the stuffing if desired.




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