Crawfish Bisque

Crawfish Bisque

Prep Time: 0

Yield: 0

Crawfish Bisque

Ingredients

  • Stuffed crawfish heads
  • 6 Tablespoons chopped parsley
  • 2/3 cup chopped green onions
  • Crawfish fat
  • 1 pound crawfish tails, cooked
  • Salt and pepper to taste
  • 3 quarts water
  • 1 lemon, sliced
  • 1 bay leaf
  • 2 medium bell peppers, finely chopped
  • 6 large ribs celery, finely chopped
  • 4 large onions, fin

Instructions

  1. Make a dark brown roux with oil and flour. Remove 3 Tablespoons of roux and set aside for stuffed heads. In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours. Add crawfish tails, stuffed heads, fat and green onions. Simmer for 15 minutes. Add parsley just before serving as a gumbo over cooked rice.
http://www.culinarycafe.com/2009/08/17/Crawfish-Bisque/