Crawfish Bisque
 
Ingredients
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1½ cups diced onion
  • 1 cup diced celery
  • ½ cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 pound crawfish tails
  • ¼ cup tomato sauce
  • 2 to 3 quarts shellfish stock
  • Stuffed Crawfish (recipe follows)
  • 1 cup sliced green onion
  • ½ cup chopped fresh parsley
  • Kosher salt, ground black pepper, and granulated garlic, to taste
  • Steamed white rice, to serve
Stuffed Crawfish
  • 2 pounds cooked crawfish tails
  • 1½ cups minced onion
  • 1 cup minced celery
  • ½ cup minced green bell pepper
  • ½ cup chopped fresh parsley
  • 2 tablespoons minced garlic
  • 3 large eggs, beaten
  • 2 cups seasoned Italian bread crumbs
  • Kosher salt, ground black pepper, and granulated garlic, to taste
  • 60 crawfish heads, cleaned*
Instructions
  1. In a large Dutch oven, heat oil over medium-high heat. Whisk in flour; cook, stirring constantly, until a dark brown roux is formed, 12 to 15 minutes. Add onion, celery, bell pepper, and minced garlic; cook until vegetables are wilted, 3 to 5 minutes. Stir in crawfish tails and tomato sauce. Gradually add stock, stirring until a sauce-like consistency is reached. (Additional stock may be needed during cooking process to retain volume.) Bring to a rolling boil; reduce to a simmer. Gently stir in Stuffed Crawfish. Simmer for 45 minutes, stirring occasionally to prevent crawfish from settling to bottom of pot and scorching.
  2. Add green onion and parsley. Season to taste with salt, pepper, and granulated garlic. Serve over steamed white rice.
Stuffed Crawfish
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, place crawfish tails, onion, celery, bell pepper, parsley, and minced garlic; grind for 30 seconds. Transfer to a large bowl; add eggs, stirring to combine. Add bread crumbs, a little at a time, using just enough to hold mixture together. Season to taste with salt, pepper, and granulated garlic.
  3. Fill crawfish heads with stuffing. Any remaining stuffing can be reserved and stirred into Crawfish Bisque. Place on prepared pan.
  4. Bake until lightly browned, about 20 minutes. Set aside until ready to use.
Notes
*Ask your seafood supplier to clean 60 crawfish heads. The shells may be frozen for an extended period of time. If desired, soak heads overnight in cold soda water prior to using them.
Recipe by Louisiana Cookin' at https://louisianacookin.com/a-taste-of-tradition-in-every-pot-of-crawfish-bisque/