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Crawfish Bisque

 

30

Yield

12

servings

Prep

30

min

Cook

50

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

gravy
1 cup vegetable oil
2 large onions
4 each celery stalks
4 each garlic cloves
2 ½ cups crawfish tails
ground
*
9 cups water
hot
5 teaspoons salt
2 cups all-purpose flour
6 each scallions, spring or green onions
¼ each sweet red bell peppers
10 each parsley sprigs
*
½ each crawfish tails
fat
*
2 teaspoons red pepper flakes
4 teaspoons tomato paste
Stuffing for heads
1 x crawfish tails
rest from above
*
3 each celery stalks
¼ each sweet red bell peppers
4 each garlic cloves
10 each parsley sprigs
*
2 cups bread crumbs
2 teaspoons red pepper flakes
2 large onions
6 each scallions, spring or green onions
1 x crawfish tails
rest of fat
*
¼ cup vegetable oil
2 large eggs
beaten
4 teaspoons salt
1 x all-purpose flour
*

Directions

Use 1 sack crawfish (about 40 lbs.)

Scald crawfish in almost boiling water for about 15 min.

Drain and cool.

Peel crawfish and save the fat in a separate bowl.

Clean abt. 200 heads to stuff.

To make gravy: Grind onions, celery bell pepper, garlic and parsley.

Make roux with oil and flour. Stir constantly until browned.

Add ground seasonings. Cook on low fire abt. 30 min.

Add tomato paste and crawfish fat.

Cook abt. 30 min more. Add hot water and let cook on low fire.

Add ground crawfish tails, add salt and pepper.

Cook on high fire abt. 20 min. Add baked crawfish heads.

Cook on low fire abt. 1 hr. More hot water may be added if too thick.

Stir carefully. Serve in soup bowls over rice.

To make stuffing for heads: Grind onions, celery, bell pepper, garlic and parsley.

Fry crawfish and ground seasonings in hot cooking oil; cool.

Add cawfish fat and eggs.

Mix in bread crumbs, salt and pepper.

Stuff heads. Dip the stuffed part of head in flour and place on cookie sheet.

Bake for 20 min in 400℉ (200℃). oven.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 45950% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 1969mg 82%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 15%
Sugars g
Protein 25g
Vitamin A 10% Vitamin C 40%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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