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Crawfish Bisque

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Submitted by funky chefs

YIELD

12 servings

PREP

30 min

COOK

50 min

READY

80 min

Ingredients

gravy
1 237
CUP ML VEGETABLE OIL
2 2
LARGE LARGE ONIONS
4 4
EACH EACH CELERY STALKS
4 4
EACH EACH GARLIC CLOVES
2 ½ 591
CUPS ML CRAWFISH TAILS
ground *
9 2.1
CUPS L WATER
hot
5 25
TEASPOONS ML SALT
2 473
¼ 0.3
10 1E+1
EACH EACH PARSLEY SPRIGS *
½ 0.5
EACH EACH CRAWFISH TAILS
fat *
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
4 2E+1
TEASPOONS ML TOMATO PASTE
Stuffing for heads
1 1
X X CRAWFISH TAILS
rest from above *
3 3
EACH EACH CELERY STALKS
¼ 0.3
4 4
EACH EACH GARLIC CLOVES
10 1E+1
EACH EACH PARSLEY SPRIGS *
2 473
CUPS ML BREAD CRUMBS
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
2 2
LARGE LARGE ONIONS
1 1
X X CRAWFISH TAILS
rest of fat *
¼ 59
CUP ML VEGETABLE OIL
2 2
LARGE LARGE EGGS
beaten
4 2E+1
TEASPOONS ML SALT
1 1

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 Arrow up button

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 459 50% 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?
Trans-fat Free, Good source of fiber
 

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