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Crawfish Bisque Recipe

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

Paul Bourgeois
Added: Friday, July 13, 2007


2 pounds crawfish tails
2 large onion
4 ribs celery
4 tablespoons chopped parsley
4 table spoons shallot greens
8 slices bread
1/2 cup bread crumbs
3 eggs
Salt, black pepper & red pepper.
70 Medium crawfish heads cleaned well.
1 cup flour (for roux)
1 cup oil (for roux)

Grind together crawfish tails, 1 onion, celery, bread (may use food processor).
Chop parsley and shallot greens.
Mix well in a large bowl, add seasonings, pepper, salt, add eggs, mix well. Add bread crumbs mix to form a dressing like consistency(this is the stuffing for the heads).
I fry my heads, but some people like to brown them in the oven(your choice).
Stuff heads with the mixture. Should stuff about 35 per pound.
After stuffing heads; pass in flour and fry in cooking oil until browned.
Set fried heads aside.
Make your roux using 1 cup flour and 1 cup oil. Brown 1 chopped onion in roux. Add fried heads to roux, add enough water to cover heads, about 3/4 to one inch above the heads. Cook on low heat for approximately 1hr, 45 minutes, add shallot greens and parsley(chopped), cook for another 15 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
We serve over rice. With side dish of potato salad.
You can also add a pound of loose tails to gravy while cooking.




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