Crawfish Bisque

By SteveV

Ingredients

• 20 pounds live crawfish
• 1 cup flour
• 1/2 cup cooking oil
• 1 large bell pepper chopped
• 2 large onions chopped
• 4 1/2 cups boiling water
• 3 teaspoons salt
• 2 teaspoons red pepper or 1/2 tsp cayenne
• 1/2 cup parsley chopped fine
• 1/2 cup green onion tops chopped fine
• Baked Stuffed Crawfish Heads see recipe

Details

Servings 1

Preparation

Step 1

Pick crawfish and wash. Be sure that all crawfish are alive when picking them for cooking. Drop live crawfish in boiling water for 10 minutes or until crawfish are red. Drain and cool. Separate heads from tails and save heads to fill with stuffing. Pour fat from heads into a dish. Clean tails and place in a separate dish. Divide tails and fat equally for bisque and stuffing (see Baked Stuffed Crawfish Heads recipe).

Make golden brown roux with flour and oil. Add onions and bell pepper to roux and cook until tender. Add the 4 1/2 cups boiling water and half of the crawfish tails and fat. Cook over a low fire for about 20 minutes. Add onion tops and parsley.

Just before serving add the Baked Stuffed Crawfish Heads.