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Рецепт Crawfish Bisque
by Just Cookin'

Crawfish Bisque

This is a very time consuming process but well worth it. So delicious! If you don't have crawfish shells, you can make this into a dressing without the shells. It will taste good like that but just a little bit different than eating them from the shell. Sorry, no picture but hopefully the recipe speaks for itself.

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Подготовка: Creole
Приготовление: Порций: 6

Ингредиенты

  • Stuffing for heads
  • 2 pounds cleaned crawfish tails
  • 60 cleaned crawfish heads
  • 1½ cups minced onions
  • 1 cup minced celery
  • ½ cup minced bell pepper
  • 2 Tbs minced garlic
  • ½ cup chopped parsley
  • 3 eggs, beaten
  • 1 – 1-1/2 cups seasoned Italian bread crumbs
  • salt and pepper to taste
  • Sauce:
  • 1 pound cleaned crawfish tails
  • 1½ cups canola oil
  • 1½ cups flour
  • 1½ cups diced onion
  • 1 cup diced celery
  • ½ cup diced bell pepper
  • 2 tbsps minced garlic
  • ¼ cup tomato sauce
  • 3 quarts crawfish stock or chicken broth
  • 1 cup chopped green onions
  • ½ cup chopped parsley
  • salt and black pepper to taste

Инструкции

  1. Stuffing Directions
  2. Clean 60 crawfish heads. The cleaned heads may be frozen for a long time.
  3. Preheat oven to 350 degrees F.
  4. Grind crawfish tails, onions, celery, bell pepper, garlic and parsley in a food processor.
  5. Add eggs and enough bread crumbs to hold the mixture together but not so that the stuffing becomes too bready.
  6. Season to taste using salt and pepper.
  7. Stuff equal amounts into the 60 crawfish heads. Bake for 20 minutes (30-40 for large heads) or until lightly browned to fully cook the seasonings in the crawfish heads.
  8. Remove and set aside.
  9. Sauce Directions
  10. In a heavy pot, heat oil over medium-high heat.
  11. Add flour and stir constantly until dark brown roux is achieved.
  12. Stir in onions, celery, bell pepper and garlic and sauté 1 minute.
  13. Add tomato paste and stir well then cook until vegetables are wilted, approximately 3 to 5 minutes.
  14. Add crawfish tails, blending well into vegetable mixture.
  15. Slowly add stock/broth a little at a time until sauce-like consistency is achieved. Additional stock/broth may be needed during cooking.
  16. Bring to a rolling boil and cook 20 minutes, stirring occasionally.
  17. Reduce to simmer and add stuffed crawfish heads, stirring well, but gently, into the mixture.
  18. Simmer 25 minutes, stirring occasionally. It is important to stir since the crawfish will settle to the bottom of the pot and may scorch.
  19. Add green onions and parsley and season to taste using salt and pepper.
  20. Serve in a 10-ounce soup bowl over white rice.