Crawfish Bisque III PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 18:10

For the heads and stuffing: 48 large, live crawfish or cleaned crawfish heads from grocery Water to cover crawfish 2 pounds crawfish tails, fresh peeled, with the fat 2 large yellow onions, finely chopped 1 large bell pepper,... 

For the heads and stuffing:

  • 48 large, live crawfish or cleaned crawfish heads from grocery
  • Water to cover crawfish
  • 2 pounds crawfish tails, fresh peeled, with the fat
  • 2 large yellow onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 1 cup celery, finely chopped
  • 1 ½ TBS minced garlic
  • 1 stick butter, unsalted
  • 2 ½ cups French bread, cut into small cubes
  • 1 cup milk
  • 2 tsp Tony Chachere’s Seasoning Mix
  • 1 tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • 1 tsp black pepper
  • ½ cup fresh parsley, finely chopped
  • ½ cup green onion tops, thinly sliced
  • ½ cup evaporated milk
  • 1 large egg
  • 1 large egg yolk
  • Flour for rolling

For the bisque:

  • 1 cup peanut oil
  • ¾ cup all-purpose flour
  • 2 medium onions, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 2/3 cup celery, finely chopped
  • 3 cloves garlic, minced
  • 1 15-ounce can stewed tomatoes
  • 3 TBS tomato paste
  • 2 pounds crawfish tails
  • ½ gallon chicken or seafood stock
  • 1 ½ tsp Tony Chachere’s seasoning mix
  • ½ tsp salt
  • 1 tsp Tabasco sauce
  • 2 whole bay leaves
  • 1 tsp basil
  • ¼ tsp thyme
  • 2/3 cup sliced green onions
  • 1/3 cup finely chopped fresh parsley
  • ¼ cup brandy
  • 1 ½ cups whipping cream

Heads:

  1. Soak live crawfish in fresh water for 15 minutes, then clean each one well
  2. Place in large stockpot and cover with plenty of fresh cold water (at least 1 gallon)
  3. Place pot over medium heat and bring water to a boil, reduce heat and simmer allowing the crawfish to cook for 1-3 hours; remove crawfish; set aside to cool
  4. Clean crawfish one at a time; break off and discard tail; separate head from body, just behind eyes; use your thumb to clean out the body; body will be used to hold stuffing; clean bodies and set aside

Stuffing:

  1. Combine crawfish heads and fat, chopped onions, bell pepper, celery, and garlic in a food processor using the pulse several times; chop all ingredients fine
  2. In a heavy saucepan over medium heat, sauté ground mixture in butter for 12 minutes, stirring often
  3. Soak French bread in cup of milk until softened; then squeeze out as much of milk from bread as possible; set aside
  4. Add soaked bread to sautéed mixture along with Tony’s and next 7 ingredients; remove from heat and stir until well blended
  5. Stuff bodies with about 1 ½ TBS of stuffing into each shell; roll shells in flour and place on baking pan
  6. Bake stuffed bodies at 350? for 20 minutes until golden brown; remove from heat and allow to cool; set aside

Bisque:

  1. In a large, heavy saucepot over medium-high heat, heat peanut oil until hot; add flour stirring constantly until roux is just golden brown, no darker
  2. Add onions, bell pepper, celery and garlic and sauté for 5 minutes, stirring constantly
  3. Add the tomatoes without the liquid (reserve liquid for later use) and sauté for 10 minutes, stirring constantly
  4. Add tomato liquid, tomato paste, crawfish tails, and stock; bring to a slow boil, reduce heat to low and add the Tony’s and next 5 ingredients; simmer for 1 hour over very low heat; stir often
  5. Add the stuffed heads, green onion, parsley, brandy, and whipping cream and simmer an additional 10 minutes, stirring often
  6. Serve over steamed rice

Serves 8-10