Crawfish Bisque
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FROM: Cajun Cuisine INGREDIENTS 3/4 cup flour 3/4 cup oil 5 medium onions, chopped 6 cloves garlic, minced 2 stalks celery, chopped 1 (16-ounce) can whole tomatoes, chopped 1/4 cup tomato sauce 1 cup crawfish fat, if available 3 pounds peeled crawfish tails, ground 1-1/2 cups water Bread crumbs Salt, black pepper, and cayenne pepper, to taste 155 cleaned crawfish heads Bisque (recipe follows) Make a light brown roux with flour and oil; add onions, garlic, celery, tomatoes and tomato sauce and cook, stirring constantly, about 15 minutes. Add crawfish fat and cook an additional 5 minutes. Add ground crawfish tails and water and simmer 20 minutes. Remove from heat and cool about 20 minutes; add salt, black pepper, cayenne pepper and enough bread crumbs to make mixture stiff. Stuff crawfish heads and sprinkle tops with bread crumbs; bake at 350 degrees for 30 minutes. To serve, place stuffed heads in a large soup bowl and pour Bisque gravy over the top; serve with cooked rice. BISQUE 1-1/2 cups flour 1-1/2 cups oil 4 onions, chopped 3 stalks celery, chopped 4 cloves garlic, minced 1 bell pepper, chopped 1 (16-ounce) can whole tomatoes, chopped 6 quarts water Salt and cayenne pepper, to taste 1-1/2 cups crawfish fat, if available 2 pounds peeled crawfish tails Make a roux with flour and oil; add onions, celery, garlic, bell pepper and tomatoes and cook for about 7 minutes over medium heat, stirring constantly. Add water, salt and cayenne pepper; bring to a boil, lower heat and simmer for about 45 minutes. Add crawfish fat and simmer 20 minutes; add crawfish tails and continue cooking for about 15 minutes. Makes 12 servings NOTE - If crawfish fat is not available, add 3/4 cup of butter and proceed as instructed.