0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Crawfish Bisque Recipe
Serves 6 to 8
Ingredients: 1 cup cooking oil
2 large onions
4 ribs celery
4 cloves garlic
2 1/2 cup ground crawfish tails
9 cup hot water
5 tsp salt
2 cup flour (about)
6 green onions
1/4 bell pepper
10 sprigs of parsley
1/2 of crawfish fat
2 tsp red pepper
4 tsp (heaping) tomato paste
Rest of ground crawfish tail
3 ribs celery
1/4 bell pepper
4 cloves garlic
10 sprigs parsley
2 cup dry bread crumbs (or more)
2 tsp red pepper
2 large onions
6 green onions
Rest of crawfish fat
1/4 cup cooking oil
2 eggs, beaten
4 tsp salt
Flour
Instructions: 1. Use 1 sack crawfish (about 40 lbs).
2. Scald crawfish in almost boiling water for about 15 min. Drain and cool.
3. Peel crawfish and save the fat in a separate bowl.
4. Clean about 200 heads to stuff.
5. To make gravy: grind onions, celery bell pepper, garlic and parsley.
6. Make roux with oil and flour.
7. Stir constantly until browned.
8. Add ground seasonings.
9. Cook on low fire about 30 min Add tomato paste and crawfish fat.
10. Cook about 30 min more.
11. Add hot water and let cook on low fire.
12. Add ground crawfish tails, add salt and pepper.
13. Cook on high fire about 20 min Add baked crawfish heads.
14. Cook on low fire about 1 hr.
15. More hot water may be added if too thick.
16. Stir carefully.
17. Serve in soup bowls over rice.
18. To make stuffing for heads: Grind onions, celery, bell pepper, garlic and parsley.
19. Fry crawfish and ground seasonings in hot cooking oil; cool.
20. Add cawfish fat and eggs.
21. Mix in bread crumbs, salt and pepper.
22. Stuff heads.
23. Dip the stuffed part of head in flour and place on cookie sheet.
24. Bake for 20 min in 400 F oven.
|
0 |
|
0
0
0 |
