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- Cloves
- Garlic
- 10
- Sprigs
- Parsley
- 1
- Cup
- Olive oil
- 2
- Cups
- All-purpose flour
- 1 ½
- Tbsp
- Tomato paste
- Amount
- Crawfish fat
- 9
- Cups
- Seafood stock
- 2 ½
- Cups
- Crawfish tails, ground
- 1 ½
- Cups
- Brandy
- 2
- Cups
- Heavy cream
- 2
- Tsp
- Salt
- 2
- Tsp
- Cayenne pepper
- Stuffed Crawfish Heads
- 2
- Large
- Onions
- 6
- Each
- Green onions
- 3
- Ribs
- Celery
- Each
- Bell pepper
- 4
- Cloves
- Garlic
- 10
- Sprigs
- Parsley
- Cup
- Olive oil
- 2 ½
- Cups
- Crawfish tails, ground
- Amount
- Crawfish fat
- 2
- Large
- Eggs, beaten
- 2
- Cups
- Bread crumbs
- 2
- Tsp
- Salt
- 2
- Tsp
- Cayenne pepper
- As needed
- All-Purpose Flour
View Full Recipe at Cajun Chef Ryan - Cajun Chef…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 227 | |
| Calories from Fat 47 | 21% |
| Total Fat 5.19g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 111mg | 5% |
| Potassium 611mg | 17% |
| Total Carbs 20.04g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.71g | 6% |
| Protein 10.05g | 16% |
,%20the%20day%20after%20Mardi%20Gras,%20seafood%20becomes%20a%20huge%20sell%20for%20restaurants,%20seafood%20markets,%20and%20grocery%20stores.%20%20Moreover,%20live%20crawfish%20start%20coming%20into%20season%20soon%20too,%20with%20cooler%20temperatures%20still%20in%20the%20air,%20this%20bisque%20is%20a%20real%20treat%20and%20event%20to%20make%20as%20well.%3C/p%3E%3Cp%3EIf%20you%20cannot%20get%20live%20crawfish%20in%20your%20area,%20I%20have%20seen%20some%20whole%20boiled%20and%20frozen%20crawfish%20sold%20in%2010%20or%2015-pound%20bags%20in%20some%20grocery%20seafood%20departments.%20Some%20Internet%20seafood%20houses%20out%20of%20the%20Gulf%20Coast%20also%20will%20ship%20live%20crawfish,%20yet%20it%20is%20quite%20expensive.%20If%20you%20cannot%20get%20them%20in%20the%20shell,%20however,%20frozen%20crawfish%20tails%20can%20also%20be%20found%20in%20many%20seafood%20markets,%20but%20the%20stuffed%20heads%20will%20have%20to%20be%20omitted,%20as%20in%20this%20traditional%20recipe.%20In%20addition,%20the%20crawfish%20fat%20will%20be%20eliminated%20if%20not%20getting%20the%20live%20crawfish,%20some%20flavor%20will%20be%20lost,%20but%20tail%20meat%20typically%20does%20have%20a%20little%20of%20the%20fat%20included.%3C/p%3E%3Cp%3EStill,%20stuffed%20heads%20or%20not,%20this%20recipe%20is%20fantastic.%20You%20can%20substitute%20making%20crawfish%20balls%20with%20the%20stuffing%20portion%20of%20the%20recipe%20and%20adding%20them%20to%20the%20bisque,%20but%20you%20have%20to%20be%20careful%20they%20do%20not%20break%20apart.%20However,%20adding%20the%20crawfish%20balls%20at%20the%20time%20of%20service%20would%20eliminate%20this%20issue.%3C/p%3E%3Cp%3EA%20few%20ingredients%20not%20found%20in%20the%20original%20recipe,%20but%20that%20I%20added%20is%20the%20brandy%20and%20heavy%20cream.%20Most%20great%20bisques%20that%20I%20have%20had%20the%20pleasure%20of%20tasting%20typically%20are%20finished%20with%20a%20bit%20of%20brandy%20and%20cream.%20Therefore,%20I%20have%20included%20these%20two%20ingredients%20for%20finishing%20this%20bisque%20as%20well.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3ESoup%3C/p%3E%3Cp%3E40%3C/p%3E%3Cp%3ELb.%3C/p%3E%3Cp%3ECrawfish,%20live,%20boiled%3C/p%3E%3Cp%3E2%3C/p%3E%3Cp%3ELarge%3C/p%3E%3Cp%3EOnions%3C/p%3E%3Cp%3E4%3C/p%3E%3Cp%3ERibs%3C/p%3E%3Cp%3ECelery%3C/p%3E%3Cp%3E6%3C/p%3E%3Cp%3EEach%3C/p%3E%3Cp%3EGreen%20onions,%20divided%3C/p%3E%3Cp%3EEach%3C/p%3E%3Cp%3EBell%20pepper%3C/p%3E%3Cp%3E4%3C/p%3E%3Cp%3EProcedure%20Steps%3C/p%3E%3Cp%3EMaking%20the%20bisque%3C/p%3E%3Cp%3E1.%3C/p%3E%3Cp%3EUse%201%20sack%20crawfish%20(about%2040%20lbs)%20and%20scald%20in%20almost%20boiling%20water%20for%2015%20minutes.%20Drain%20and%20peel%20crawfish%20and%20save%20the%20crawfish%20fat%20in%20a%20separate%20bowl.%20Clean%20about%20200%20heads%20and%20reserve%20for%20later%20to%20stuff.%3C/p%3E%3Cp%3E2.%3C/p%3E%3Cp%3ETo%20make%20soup,%20grind%20the%20onions,%20four%20of%20the%20green%20onions,%20celery,%20bell%20pepper,%20garlic,%20and%20parsley.%20Make%20a%20roux%20with%20the%20oil%20and%20flour%20and%20stir%20until%20browned,%20slightly%20darker%20than%20a%20blond%20color,%20then%20add%20the%20ground%20seasonings%20and%20cook%20on%20low%20heat%20until%20onions%20are%20translucent,%20or%20about%2020%20minutes.%3C/p%3E%3Cp%3E3.%3C/p%3E%3Cp%3EAdd%20the%20tomato%20paste,%20crawfish%20fat,%20stir%20well,%20and%20continue%20to%20saut%C3%A9%20on%20low%20heat%20for%20another%2020%20minutes.%3C/p%3E%3Cp%3E4.%3C/p%3E%3Cp%3EAdd%20the%20hot%20seafood%20stock,%20whisking%20in%20to%20smooth%20consistency,%20and%20bring%20to%20a%20boil,%20then%20reduce%20heat%20to%20a%20low%20simmer.%3C/p%3E%3Cp%3E5.%3C/p%3E%3Cp%3EAdd%20the%20ground%20crawfish%20tails,%20then%20add%20the%20brandy%20and%20cream,%20stirring%20well.%20Then%20add%20the%20baked%20crawfish%20heads%20(see%20below)*,%20stirring%20gently.%20Then%20simmer%20on%20low%20heat%20for%2020%20more%20minutes,%20stirring%20gently%20every%20so%20often.%20Season%20to%20taste%20with%20the%20salt%20and%20cayenne%20pepper,%20and%20then%20garnish%20with%20the%20remaining%20two%20green%20onions,%20chopped.%20(If%20making%20crawfish%20balls%20instead,%20add%20them%20to%20the%20bowls%20just%20before%20service.)%3C/p%3E%3Cp%3ETo%20make%20the%20stuffed%20crawfish%20heads*%3C/p%3E%3Cp%3E1.%3C/p%3E%3Cp%3EGrind%20onions,%20celery,%20bell%20pepper,%20garlic,%20and%20parsley.%20Saut%C3%A9%20crawfish%20tails%20and%20ground%20seasonings%20in%20hot%20oil%20then%20cool.%3C/p%3E%3Cp%3E2.%3C/p%3E%3Cp%3EAdd%20the%20crawfish%20fat%20and%20eggs%20then%20mix%20in%20the%20breadcrumbs,%20salt,%20and%20pepper.%3C/p%3E%3Cp%3E3.%3C/p%3E%3Cp%3EStuff%20the%20reserved%20and%20cleaned%20crawfish%20heads.%20Dip%20the%20stuffed%20section%20of%20the%20heads%20in%20flour%20and%20place%20on%20a%20cookie%20sheet%20and%20bake%20for%2020%20minutes%20in%20a%20400%C2%B0%20F%20oven.%3C/p%3E%3Cp%3EBe%20Sociable,%20Share!%3C/p%3E){kind=link}