Cooking With Cajun Radio:Crawfish Bisque
On today's Cookin with Cajun Radio, we have Crawfish Bisque. Many people like to serve Crawfish Bisque as an appetizer but you can make it your meal as well.
Cajun Crawfish Bisque Recipe
Yield: 1 Servings
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 about. 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 about. 30 min. Add tomato paste and
crawfish fat. Cook about. 30 min more. Add hot water and let cook on
low fire. Add ground crawfish tails, add salt and pepper. Cook on
high fire about. 20 min. Add baked crawfish heads. Cook on low fire
about. 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 crawfish 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.
If you have a recipe that you would like featured on Cooking with Cajun Radio, email it to me at mikesoileau@townsquaremedia.com.
Enjoy cooking and eating your creation!!! Bon Apetite!!!!