Crawfish Bisque

Recipe Ingredients

1 cup	237ml	Oil
1 cup	62g / 2.2oz	Flour
4 cups	250g / 8.8oz	Onions - finely chopped (large)
6 cups	660g / 23oz	Celery ribs - finely chopped (large)
2 cups	292g / 10oz	Bell peppers - finely chopped (medium)
1		Bay leaf
1		Lemon - sliced
3		Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Crawfish tails - cooked
		Stuffed Crawfish Heads - (see recipe)
		Crawfish fat - to taste
2/3 cup	41g / 1.4oz	Chopped green onions
6 tablespoons	90ml	Chopped parsley

Recipe Instructions

Make a dark brown roux with oil and flour. Remove 3 tablespoons of roux and set aside for stuffed heads.

In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours.

Add crawfish tails, Stuffed Crawfish Heads, crawfish fat and green onions. Simmer for 15 minutes.

Add parsley just before serving as a gumbo over cooked rice.

This recipe yields 12 to 15 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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