Crawfish Bisque

* Exported from MasterCook *

CRAWFISH BISQUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Soups
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----GRAVY-----
1 c Cooking oil
2 lg Onions
4 Ribs celery
4 Cloves garlic
2 1/2 c Ground crawfish tails
9 c Hot water
5 ts Salt
2 c Flour (about)
6 Green onions
1/4 Bell pepper
10 Sprigs of parsley
1/2 Of crawfish fat
2 ts Red pepper
4 ts (heaping) Tomato paste
-----STUFFING FOR HEADS-----
Rest of ground crawfish tail
3 Ribs celery
1/4 Bell pepper
4 Cloves garlic
10 Sprigs parsley
2 c Dry bread crumbs (or more)
2 ts Red pepper
2 lg Onions
6 Green onions
Rest of crawfish fat
1/4 c Cooking oil
2 Eggs, beaten
4 ts Salt
Flour

Use 1 sack crawfish (about 40 lbs.) Scald crawfish
in almost boiling water for about 15 min. Drain and
cool. Peel crawfish and save the fat in a separate
bowl. Clean abt. 200 heads to stuff.

To make gravy: Grind onions, celery bell pepper,
garlic and parsley. Make roux with oil and flour. Stir
constantly until browned. Add ground seasonings. Cook
on low fire abt. 30 min. Add tomato paste and crawfish
fat. Cook abt. 30 min more. Add hot water and let cook
on low fire. Add ground crawfish tails, add salt and
pepper. Cook on high fire abt. 20 min. Add baked
crawfish heads. Cook on low fire abt. 1 hr. More hot
water may be added if too thick. Stir carefully. Serve
in soup bowls over rice.

To make stuffing for heads: Grind onions, celery,
bell pepper, garlic and parsley. Fry crawfish and
ground seasonings in hot cooking oil; cool. Add
cawfish fat and eggs. Mix in bread crumbs, salt and
pepper. Stuff heads. Dip the stuffed part of head in
flour and place on cookie sheet. Bake for 20 min in
400 F. oven.



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