Recipes
 Appetizers
 Barbecue - Grilling
 Beans - Grains
 Breads - Biscuits
 Candy - Snacks
 Canning
 Casseroles
 Cookies - Brownies
 Crock pot
 Desserts
 Drinks
 Ethnic Dishes
 Eggs - Dairy
 Fruits
 Garlic
 Holiday Favorites
 Low Carb
 Meat Dishes
 Pancakes - Muffins
 Pasta
 Pies - Pastries
 Pizza
 Salads
 Sandwiches
 Sauces - Marinades
 Seafood - Fish
 Side Dishes
 Soups - Stews
 Vegetables
 Vegetarian


Subscribe

Enter your email address
Culinary Café Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Soups - Stews > Bisques

Crawfish Bisque
Yields: 12-15 servings

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


Resources

 Book Store
 Bulletin Boards
 Channel
 Chat
 Conversions
 Dictionary
 Hints and Tips
 Kitchen Necessities
 Product Reviews
 Spices & Herbs
 Substitutions
 Techniques

 Buy Ads Now
 Awards Gallery
 Best of the Web
 Feedback
 Guest Book
 Privacy Policy