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Crawfish Bisque Recipe

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This recipe for Crawfish Bisque is from The Ferry Landing Two Vintage and Makers' Market 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:  
3 lbs. crawfish tails
100 crawfish heads, cleaned
Onion, divided
Bell Pepper, divided
Shallots, divided
Parsley
3 slices white bread without crust
1 Egg
Oil
Flour
Water
Salt, pepper, and cayenne
Directions:
Directions:
Grind crawfish tails, onion, bell pepper, and shallots. Add salt, pepper, and cayenne to taste. Soak bread in water. Squeeze out water and add to crawfish mixture. Add an egg and mix together well.
Stuff heads with crawfish mixture. Dot in a little flour. Bake in oven at 350º for 20 minutes.
Make roux (the amount depends on the number of heads you have. Also, after the heads are added to the pot, the gravy will get thicker because of the flour on the heads.). Add onion and bell pepper and sautee until onions are clear. Add shallots. Add water and cook for about 20 minutes. Add crawfish heads and parsley. Continue to cook for about 10 minutes. Taste gravy and add seasoning to taste. Add more water if gravy is too thick. Continue cooking until done. Serve over rice.
Personal Notes:
Personal Notes:
This recipe makes about 75 medium stuffed heads.

 

 

 

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