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Ингредиенты
- Vegetable oil for frying
- 5 lb Boiled crawfish
- 4 quart Water
- 1 c. Vegetable oil
- 1 c. Flour
- 3 1/2 c. Minced onions divided
- 1 3/4 c. Minced green bell peppers divided
- 1 3/4 c. Minced celery divided Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Minced green onions plus
- 3 Tbsp. Minced green onions
- 1/4 c. Minced parsley plus
- 2 Tbsp. Minced parsley
- 1/2 tsp Chopped garlic
- 1 lb Peeled crawfish tails
- 4 slc Stale bread torn into pcs
- 1 x Egg beaten
- 1 pch Cayenne pepper
- 1 1/2 c. Dry fine bread crumbs
- 1 tsp Rustic Rub see * Note
Инструкции
- Preheat the oil.
- For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Healthy pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 min. Drain. You should have about 3 qts of stock. Let the stock cold.
- For the bisque: Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 min, make a medium brown roux, the color of peanut butter. Add in 3 c. of onions, 1 1/2 c. bell peppers, and 1 1/2 c. celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 min, or possibly till the vegetables are soft. Add in the crawfish tails. Stir and cook for 3 to 4 min. Add in the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 min. Add in 1/4 c. of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pcs and egg together. Pulse the mix a few times to finely chop the mix. Don't puree. Transfer the mix to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mix into small balls, about 1 Tbsp. each. Season the bread crumbs with the Rustic Rub. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them till golden brown-brown, about 2 min. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
