Crawfish Bisque

Serves 10-12

2 pounds crawfish tails, cleaned
1 1 / 2 cups yellow onion, minced
1 cup celery, minced
1 / 2 cup bell pepper, minced
2 tablespoons garlic, minced
1 / 2 cup parsley, chopped
3 eggs, beaten
2 cups Italian seasoned bread crumbs
2 tablespoons Creole seasoning
salt to taste
60 crawfish heads, cleaned for stuffing

Preheat oven to 350 degrees.

In a food processor, grind tail meat, onions, celery, bell pepper, garlic and parsley. Careful not to puree into a paste. Add eggs and stir. Add breadcrumbs until mixture hold together but not becoming too bready.

Add seasoning and salt and taste to check for seasoning.

Stuff heads with equal amounts of the mixture.

Lay on a baking sheet and bake for 20 minutes or until lightly browned. Remove and set aside.

For bisque

1 1 / 2 cup vegetable oil
1 1 / 2 cup all-purpose flour
1 1 / 2 cup yellow onion, diced
1 cup celery, diced
1 / 2 cup bell pepper, diced
2 tablespoons garlic, minced
3 tablespoons Creole seasoning
2 ounces tomato paste
1 pounds crawfish tails
3 quarts seafood stock
1 cup green onion, chopped
1 / 2 cup parsley, chopped
salt and pepper to taste

In a heavy bottom Dutch oven, heat oil over medium high heat. Add flour and whisk until you achieve a wet sand consistency. Stir continuously to create a very dark roux, about 12 minutes.

Add onion, celery, bell pepper, garlic and Creole seasoning and sauté in roux until cooked and wilting about 3 minutes. Add tomato paste blending thoroughly. Slow add stock until the mixture begins to take on a lose sauce consistency. Bring to a boil, reduce to a simmer and add stuffed heads. Stir well. Reduce heat and simmer for about 30 minutes. Add crawfish tails and simmer for another 10 minutes. Stir occasionally to keep from heads scorching on the bottom.

Remove from heat, stir in green onion and parsley and season to taste.

You can serve over white rice. soup bowl over white rice.

Tips & Suggestions

If you do not have shells, you can take the stuffing and roll it into balls the size of a quarter and follow the recipe.