Crawfish Bisque Recipe

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1 vote | 2813 views

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.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $8.85 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1058g
Recipe makes 6 servings
Calories 1086  
Calories from Fat 570 52%
Total Fat 64.43g 81%
Saturated Fat 6.32g 25%
Trans Fat 0.22g  
Cholesterol 386mg 129%
Sodium 1417mg 59%
Potassium 1576mg 45%
Total Carbs 67.85g 18%
Dietary Fiber 7.6g 25%
Sugars 7.96g 5%
Protein 57.78g 92%
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