Crawfish Bisque 2

1 cup flour
1 cup oil
1 onion, chopped
2 cloves garlic
1/2 bell pepper
2 stalks celery
Snip of green onion and parsley
1 can stowed tomatoes
1 small can tomato paste
Salt and pepper, to taste
1 pound raw crawfish tails, peeled
Cleaned crawfish heads
Stuffing For Heads:
1/4 lb butter
2 stalks celery
1 onion, finely chopped
Green onions
1/2 bell pepper
1 pound ground crawfish tails
1 cup bread crumbs
1 egg, beaten
1/4 cup evaporated milk

With flour and oil, make roux. Add onion, garlic, bell pepper, celery, green onions and parsley. Let vegetables wilt slightly, then add tomatoes and tomato paste. Cook 5 minutes on medium heat. Add water to desired thickness. Season, to your preference with salt, red pepper and black pepper. Add tails. Simmer for 10 minutes.

To prepare stuffing for heads:
Saute vegetables in butter until melted. Add ground tails and bread crumbs. Cook 5 to 10 minutes. Add egg, milk and seasonings. Cook 5 more minutes. Stuff into clean heads and add to bisque. Simmer for 20 to 30 minutes. Serve hot with fresh white rice. Garnish with parsley.

Serves 9.

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Cajun Country -- New Iberia, Louisiana