Crawfish Bisque

By angelahon

Crawfish Bisque

Ingredients

• 1 cup vegetable oil
• 1 cup flour
• 1 1/2 cups onions, diced
• 1/2 cup bell peppers, diced
• 1 cup celery, diced
• 2 tbsp garlic, minced
• 1/4 cup tomato sauce
• 3 qt crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 1 lb Louisiana crawfish tails
• 1 cup green onions, sliced
• 1/2 cup fresh parsley, chopped
• salt and black pepper to taste
• your favorite hot sauce
• steamed white rice

Preparation

Step 1

In a heavy 6 to 8 quart pot or cast-iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add the onion, bell pepper, celery, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add tomato sauce and stir. Add stock gradually, stirring well to incorporate with the vegetables and roux. Add salt, black pepper, paprika, and cayenne and stir. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally. If using stuffed crawfish heads or boulettes, gently add into mixture, and simmer for another 15 minutes. Add crawfish tails, green onions and parsley, then stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice.