Crawfish Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 sack of Live Crawfish
2 large Onions
2 whole Garlics
¼ cup of Parsley
3 stalks of Celery
1 Green pepper
3 Green onions
Bread Crumbs
Flour
Oil
Butter
Salt and Pepper
Bay leaves
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Directions: |
Directions:Directions
Wash crawfish in salted water; remove any dead crawfish
Scald crawfish in salted water ( Crawfish are not fully cooked)
Let crawfish cool and peel tails save fat from heads
Remove eyes and clean heads (Wash heads in clear water)
You may want to save some of the larger paws to add to bisque
Above can be done the day before; refrigerate meat, fat and heads.
Stuffing for Heads
Chop crawfish tails
Finely chop onions, garlic, parsley, celery, green pepper and green onions
Sauté half of the seasonings in butter until wilted
Add crawfish tails and fat
Cook on low to medium heat
Season with salt and pepper to taste
Add bread crumbs until well combined and you have a stuffing consistency
Add more salt and pepper to taste
Remove from stove and let cool
Stuff into heads
Roll heads (stuffing side) in flour
Heat oil in large stock pot (enough to cover bottom of pot)
Fry heads (floured side down) in a single layer until browned, Remove from pot.
Repeat above step until all heads are fried.
Bisque
Remove heads and add flour to make a roux
Add remaining seasonings and additional butter if needed.
Add enough water so that it will cover heads when added.
Add salt and pepper to taste
Bring to a boil
Add bay leaves
Return all heads to pot and bring to a boil until a brine forms
Add the larger paws
Add more salt and pepper if needed
Serve over rice
Note: Packaged crawfish tails may be used in lieu of live crawfish. Crawfish heads may also be purchased. We confess that we use this method and not the method of live crawfish! |
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Personal
Notes: |
Personal
Notes: Our (Marcia St. Martin, Raymond Armant, Gail Armant and Jeanne Keys) mother shared recipes with us; sometimes reluctantly, sometimes verbally, sometimes handwritten and most times with ingredients only. Specifically, the exact measurements were almost always missing. Our mother was born in 1916 and we think measurements were pinches, handfuls and other convenient methods. We have attempted to give you some guide and hope you enjoy this time consuming scrumptious Louisiana favorite that we always enjoyed when our mother prepared it.
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