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Crawfish Bisque Recipe

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This recipe for Crawfish Bisque is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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:
12
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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