Crawfish Bisque With Crawfish Boulettes Recipe - Cooking Index
Crawfish Bisque With Crawfish Boulettes Recipe - Cooking Index
| Vegetable oil - for frying | ||
| 5 lbs | 2270g / 80oz | Boiled crawfish |
| 4 | Water | |
| 1 cup | 237ml | Vegetable oil |
| 1 cup | 62g / 2.2oz | Flour |
| 3 1/2 cups | 218g / 7.7oz | Chopped onions - divided |
| 1 3/4 cups | 255g / 9oz | Chopped green bell peppers - divided |
| 1 3/4 cups | 192g / 6.8oz | Chopped celery - divided |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 15g / 0.5oz | Chopped green onions - plus |
| 3 tablespoons | 45ml | Chopped green onions |
| 1/4 cup | 36g / 1.3oz | Chopped parsley - plus |
| 2 tablespoons | 30ml | Chopped parsley |
| 1/2 teaspoon | 2.5ml | Minced garlic |
| 1 lb | 454g / 16oz | Peeled crawfish tails |
| 4 | Stale bread - torn into pieces | |
| 1 | Egg - beaten | |
| 1 | Cayenne pepper | |
| 1 1/2 cups | 219g / 7.7oz | Dried fine bread crumbs |
| 1 teaspoon | 5ml | Rustic Rub - see * Note |
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.
Preheat the oil.
For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. 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 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup 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 pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon 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 until golden-brown, about 2 minutes. 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.
This recipe yields ?? soup servings and about 2 1/2 dozen boulettes.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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