Crawfish Bisque I PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:08

Missy Head Stuffing: ¼ cup vegetable oil 2 TBS butter 2 medium to large onions, finely chopped 3 green onions, sliced 3 toes garlic, mashed and minced 1 TBS Worcestershire sauce 1 tsp salt 1 tsp Tony Chachere’s Seasoning... 

Head Stuffing:

  • ¼ cup vegetable oil
  • 2 TBS butter
  • 2 medium to large onions, finely chopped
  • 3 green onions, sliced
  • 3 toes garlic, mashed and minced
  • 1 TBS Worcestershire sauce
  • 1 tsp salt
  • 1 tsp Tony Chachere’s Seasoning Mix
  • ½ tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp garlic salt
  • ½ cup chopped fresh parsley
  • ½ tsp paprika
  • 1 large egg, lightly beaten
  • 1 slice French bread
  • ½ cup plain bread crumbs

Gravy:

  • ¾ cup vegetable oil
  • ¾ cup flour
  • 1 large onion, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 toes garlic, mashed and minced
  • ½ cup tomato puree
  • 4 cans chicken stock
  • 2 green onions, sliced
  • 1 whole bay leaf
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp Tabasco sauce
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ cup chopped fresh parsley

Assembly:

  • 50 cleaned crawfish bodies (may be available at your local grocery)
  • Flour for dusting
  • 1 pound crawfish tails, coarsely chopped
  • 1 pound crawfish tails, ground in food processor

Head Stuffing:

  1. In a large Dutch oven, heat oil and butter over medium high temperature
  2. Add onions and sauté for about 5 minutes stirring constantly until wilted
  3. Add green onions and next 9 ingredients and thoroughly combine, cooking for 6-8 minutes at a high simmer; remove from heat
  4. Add eggs, bread slice, bread crumbs and crawfish tails, mixing well, allow to cool
  5. Transfer entire mixture to a bowl, cover tightly and refrigerate overnight

Gravy:

  1. Into a Dutch oven, heat oil over medium high temperature, add flour stirring constantly to prevent sticking and burning; continue cooking and stirring until the roux becomes a dark reddish brown, about 15 minutes
  2. Add onions, bell peppers, and celery and continue stirring and cooking until vegetables have wilted, about 7 minutes
  3. Add garlic and tomato puree and cook until puree has thoroughly incorporated into the roux, about 5 minutes; stir constantly
  4. Slowly add chicken stock, stirring to thoroughly mix until gravy begin to boil; reduce heat to simmer
  5. Add green onions and next 7 ingredients; simmer for about 2 ½ hours, stirring often to prevent sticking
  6. Add parsley and cook additional 10 minutes

Assembly:

  1. Remove stuffing from refrigerator and stuff shells; place on lightly greased cookie sheets; sprinkle lightly with water then flour
  1. Bake stuffed shells at 400? for 15 minutes until light brown; remove and set aside
  2. Add chopped and ground crawfish to the gravy simmering in Dutch oven and cook for 10 minutes at a simmer
  3. Gently fold in the stuffed shells and cook covered for 25-30 minutes, stirring occasionally;
  4. Serve with steamed rice

Serves 12-14