Crawfish Bisque
Crawfish Bisque
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
- 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.
