Ingredients: |
Ingredients: Soup:
2 pounds crawfish
1 pound shrimp
3 quarts water
11/2 medium-sized onions
3/4 clove garlic
2 pieces celery
4 sprigs thyme
2 bay leaves
2 cloves (optional)
3 ounces tomato paste
1/2 cup flour
1/4 cup water
1 teaspoon Kitchen Bouquet
Stuffing:
2 tablespoons shortening
1/2 onion
1/4 clove garlic
1 piece celery
2 sprigs thyme
1/8 cup tomato paste
Salt, pepper, and cayenne
1/2 loaf French bread
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Directions: |
Directions:Soak crawfish 1 hour in strong salted water. Drain, rinse, and drain again. Boil shrimp a few minutes in 1 quart lightly salted water. Remove shrimp, peel, and finely chop. Reserve for stuffing. Put shrimp heads back in water in which shrimp were boiled, add 2 more quarts of water and crawfish. Add onions, garlic, celery, thyme, bay leaves, cloves and tomato paste. Boil about 30 to 40 minutes, remove crawfish and strain broth. Add flour-water mixture to broth for thickening, and Kitchen Bouquet. Simmer 2 hours, stirring frequently.
To make stuffing: Peel crawfish, saving heads, and chop fine. Combine with chopped shrimp. Simmer about 30 minutes in shortening together with onion, garlic, celery, thyme and tomato paste. Break up French bread into small pieces, squeeze out after soaking in water, and add to crawfish, shrimp and seasonings. Simmer about 20 minutes longer, stirring constantly. Let cool, then stuff into the empty shells of crawfish heads. Before serving, stuffed heads may be browned slightly in moderate oven. Add 3 or 4 heads to each bowl of soup. |
This recipe for Crawfish Bisque is from