Crawfish Bisque

By

Any Bisque is good whether it is made with lobster, crab, fish, or crawfish.

View complete recipe

  • 4

Ingredients

  • 1 1/2 cup crawfish tails
  • 1 1/2 pint cold water
  • 1/4 cup cooking oil
  • 1 pint cold water mixed with ½ cup crawfish fat
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 small onion, chopped
  • 1/4 teaspoon sugar
  • 1 stick celery, chopped
  • 1/4 teaspoon red pepper
  • 1 clove garlic, mashed
  • 1 tablespoon green onion
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 3/4 cup whole tomatoes, canned or fresh, chopped

Preparation

Step 1

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley.
 
Serve in soup plate over a scoop of cooked rice.
 
COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

View complete recipe