Crawfish Bisque

Recipe Ingredients

		Bisque
4 1/2 cups	1066ml	Boiling water
1/2 cup	46g / 1.6oz	Minced parsley
1/2 cup	31g / 1.1oz	Green onion tops - chopped
1/2		Cleaned crawfish tails
1/2 cup	118ml	Crawfish fat
3/4		Butter
1/2 cup	118ml	Olive or salad oil
1 cup	62g / 2.2oz	Flour
2 cups	125g / 4.4oz	Onions - chopped (large)
3		Celery - chopped
1		Bell pepper - chopped (large)
3		Garlic - chopped
1 teaspoon	5ml	Red pepper
3 teaspoons	15ml	Salt
		Stuffing For Crawfish Heads
1/4 cup	59ml	Cooking oil
1/2 cup	31g / 1.1oz	Flour
2 cups	125g / 4.4oz	Onions - chopped (medium)
1 cup	146g / 5.1oz	Bell pepper - chopped (large)
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Red pepper
1 1/2 cups	219g / 7.7oz	Bread crumbs
1/4 cup	23g / 0.8oz	Minced parsley
1/4 cup	15g / 0.5oz	Green onion tops
3		Garlic - chopped
3/4 cup	177ml	Water
1/2		Butter
1/2		The crawfish tails
1/2		The reserved fat

Recipe Instructions

Use 20 lb. live crawfish, or 3 lbs crawfish tails, 60 cleaned crawfish heads. Pick over the crawfish to remove any dead ones. Purge. Pour boiling water over live crawfish and let stand for about 5 min. until they turn red. Separate heads from the tails. If fat is used, remove from each head at this time and place in separate dish. Select 60 of the largest heads, clean out thoroughly, remove eyes, wash and boil a few minutes. Let stand in water until ready to use.

To prepare Bisque: Make golden roux by cooking flour and oil together, slowly stirring constantly. Add onions, bell pepper and celery. Cook until onions are transparent, stirring frequently.

Add crawfish tails and fat. Cook on low heat for about 20 min. Stir occasionally. Gradually add the boiling water, salt and pepper. Cook for 20 min. Add garlic, onion tops and parsley. Just before serving, add the stuffed and baked crawfish heads. Serve in soup plates with fluffy steamed rice, croutons or garlic bread.

To prepare Stuffing for heads: Before starting to stuff heads, remove from water and let drip dry. Have bread crumbs ready. Grind onions, pepper and tails in a separate dish. Make a golden brown roux. Add onions and bell pepper and cook until onions are transparent.

Add ground tails and fat. Let simmer for 15 min. Add water, salt, pepper, bread crumbs, parsley, garlic and onion tops. Add 1/2 block melted butter if desired. Mix thoroughly. Stuff each head, roll in flour, place in baking pan side by side with stuffed side up. Bake 15 min. in 375F oven. Add to bisque just before serving.

Source:
Paul Prudhomme's "Fork in the Road"

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