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Creole Crawfish Bisque |
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Ingredients 1/2 cup oil 1/2 cup flour 50 lbs. crawfish 10 onions 4 bell peppers 1 bunch celery 2 bunches green onions 2 bunches parsley 10 pods garlic 3 cans tomato paste 1/4 tsp. ground cloves 4 bay leaves 2 Tbsp. thyme 3 Tbsp. oregano 5 raw eggs 2 sticks butter, melted 10 cups bread crumbs Cajun Shake seasoning to taste Rice Cooking A huge amount of work is involved in making crawfish bisque, but the end result is worth every second of it. Prepare Roux by heating 1/2 cup oil until it begins to bubble, lower heat and carefully stir in 1/2 cup flour, continuing to stir until flour is dark brown. Add water slowly and carefully so that it does not make the grease pop, until you have the consistency of a good thick gravy. Add salt and pepper to taste. Boil crawfish as described on our Crawfish Cooking page, or buy crawfish that have already been boiled. Break off the tails and peel. Clean the "heads" (actually the shell which covers the thorax). Use a beer can opener upside down, pushing it away from you to shove everything out of this large red shell. When you are finished, rinse out the shells. Grind all the vegetables and tail meat, mix thoroughly with all ingredients including tomato paste, eggs, butter and bread crumbs, but save the bay leaves to put in the gravy. Stuff the heads fully with this mixture and save in a pan. Reserve a little of the loose stuffing to put in the gravy. By now, you have probably run out of steam, so cover the stuffed heads and put them in the refrigerator overnight. You can start again in the morning. Roll each head well in flour and fry them in a little oil until they start to brown. Meanwhile, heat the gravy well and add the leftover stuffing mixture to it. As the heads brown, drop them in the gravy and cook for at least an hour. Some cooks like to drop in slices of lemon. Serve over steaming hot rice. Supplies Crawfish: We carry select Live Louisiana Crawfish in season. And now we also offer Cajun Fresh Boiled Crawfish. Cajun Shake Seasoning: Click Here to read more about this popular Cajun seasoning created by Chef Williams. Creole Rose Aromatic Rice: An absolutely wonderful Louisiana rice. Click Here to learn more about it. Cajun Country Cooking: One of our favorite Cajun cook books.Nicely illustrated and full of great Cajun and Creole recipes - including this recipe for Crawfish Bisque. Click Here for your copy of this great cookbook.
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