Crawfish Bisque

Submitted by admin on Mon, 08/17/2009 - 22:25
in
0
Your rating: None

Summary

Yield0
RecipesBisques

Description

Crawfish Bisque

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

Instructions

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.