Crawfish Bisque II PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:09

5 pounds boiled crawfish tails Claws and shells from above 1 TBS olive oil 1 medium onion, chopped 2 ribs celery, chopped ½ bell pepper, chopped ½ cup dry white wine ½ cup brandy 1 small lemon, sliced ½ stick butter 1 TBS...

  • 5 pounds boiled crawfish tails
  • Claws and shells from above
  • 1 TBS olive oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • ½ bell pepper, chopped
  • ½ cup dry white wine
  • ½ cup brandy
  • 1 small lemon, sliced
  • ½ stick butter
  • 1 TBS vegetable oil
  • 2/3 cup flour
  • 2 cloves garlic, minced
  • 5 sprigs parsley, chopped
  • 2 green onions, chopped
  • ½ tsp Tony Chachere’s seasoning
  • ½ tsp Tabasco sauce
  1. Heat oil in large 6-8 quart sauce pan and sauté onions, celery, and bell pepper until onions are browned, about 25 minutes
  2. Rinse salt from crawfish shells and claws, place into heavy plastic bag and beat with wooden mallet breaking shells and claws into small pieces
  3. Add shells mixture, and wine to vegetables and bring to a boil;
  4. When most of liquid has evaporated, add brandy and allow liquid to evaporate
  5. Add lemon and enough water to cover all ingredients, bring to a boil, reduce heat and simmer uncovered for 30 minutes, spooning off any foam that rises to top
  6. Strain stock into another saucepan and discard solids; simmer until stock is reduced to approximately 2 ½ quarts, remove from heat and set aside
  7. Prepare roux in medium saucepan by heating oil and butter over medium high heat, then slowly whisking in flour; continue stirring with wooden spatula, or flat-bottomed spoon until roux turns a dark brown color, about 35 minutes
  8. Whisk roux into crawfish stock, adding garlic, parsley, and green onions
  9. In a food processor add all but 4 large crawfish tails per person (garnish), chop the remaining crawfish meat until nearly pureed
  10. Add processed crawfish, Tony’s, green onions, and Tabasco to bisque and simmer for 15 minutes
  11. Place 4 crawfish tails into each bowl for garnish and ladle in the bisque

Serves 6