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| Recipes | Bisques |
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| Recipes | Bisques |
Crawfish Bisque
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
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.