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CRAWFISH BISQUE 125 cleaned heads 4 lb. clean crawfish tails 8 large onions, chopped 8 or 10 ribs celery, chopped 1 large bell pepper, chopped 1 bunch green onions, chopped 1 1/4 c. parsley 3 cartons crawfish fat 2 cooking spoons flour 3/4 c. cooking oil 4 or 5 c. toast crumbs salt, black pepper and red pepper 1 egg, beaten 1/2 c. cooking oil Dressing: Saute about 2/3 of onions, celery and bell pepper in the 1/2 cup cooking oil (add more oil if necessary). Add 3 pounds crawfish tails which have been chopped very fine or put through a blender. (If blender method is used, use low speed and empty after each addition. If you keep filling the blender, the crawfish will become mushy.) Next, add 1 carton of crawfish fat, 2/3 bunch green onions, 1/2 cup parsley, egg, seasoning and about 1 1/2 cups toast crumbs. (Enough for the right consistency to stuff the heads.) Cook at least 1/2 hour on low fire. Use own judgment as to whether or not to add water. May be necessary to add a little to keep from sticking to pan. Cool dressing and when cool, stuff heads. Roll heads in bowl of toast crumbs and place on baking sheet. Bake about 5 to 10 minutes at 350 degrees to 400 degrees. Bisque: Make a roux with the flour and 3/4 cup cooking oil. (More roux may be needed, depending upon how thick you want your bisque, but it's best to wait until all ingredients have been added and the bisque has cooked awhile and then, if needed make another roux in a separate pan and add to bisque). Now, add all remaining onions, bell pepper and celery and smother, adding a little water at a time. When all ingredients are very wilted, add water to desired thickness (it will of course get thicker as it cooks). This amount of roux should make about a 5 to 6 quart Dutch oven* of bisque. Cook about 3/4 hour, then add the 2 remaining cartons of fat, the other pound of crawfish tails (whole), and the remain- ing green onions, parsley and other seasoning. Add 1 1/2 cups toast crumbs and continue cooking for at least another 3/4 hour. (The toast crumbs thicken the bisque so don't determine if the consistency is correct until they have cooked down awhile. Then, either add more toast crumbs or make another roux if you desire it thicker.) Add crawfish heads about 1/2 hour before serving. Serve over rice or with Melba toast. *You should cook it in a larger pot because it will be too much for this size when the heads are added. Also depend- ing upon your roux, it may make more. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |