| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Cajun, Soups, Main dish |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Boiling water |
| 1/2 |
c |
Minced parsley |
| 1/2 |
c |
Green onion tops, chopped |
| 1/2 |
|
Of cleaned crawfish tails |
| 1/2 |
c |
Crawfish fat |
| 3/4 |
|
Block of butter |
| 1/2 |
c |
Olive or salad oil |
| 1 |
c |
Flour |
| 2 |
lg |
Onions, chopped |
| 3 |
|
Ribs celery, chopped |
| 1 |
lg |
Bell pepper, chopped |
| 3 |
|
Pods garlic, chopped |
| 1 |
ts |
Red pepper |
| 3 |
ts |
Salt |
| 1/4 |
c |
Cooking oil |
| 1/2 |
c |
Flour |
| 2 |
|
Med onions, chopped |
| 1 |
lg |
Bell pepper, chopped |
| 2 |
ts |
Salt |
| 1 |
ts |
Red pepper |
| 1 1/2 |
c |
Bread crumbs |
| 1/4 |
c |
Minced parsledy |
| 1/4 |
c |
Green onion tops |
| 3 |
|
Pods garlic, chopped |
| 3/4 |
c |
Water |
| 1/2 |
|
Block of butter |
| 1/2 |
|
Of the crawfish tails |
| 1/2 |
|
Of the reserved fat |
INSTRUCTIONS
BISQUE
STUFFING FOR CRAWFISH HEADS
Use 20 lb. live crawfish, or 3 lbs crawfish tails, 60 cleaned crawfish
heads. Pick over the crawfish to remove any dead ones. Purge. Pour boiling
water over live crawfish and let stand for abt. 5 min. until they turn red.
Separate heads from the tails. If fat is used, remove from each head at
this time and place in separate dish. Select 60 of the largest heads, clean
out thoroughly, remove eyes, wash and boil a few minutes. Let stand in
water until ready to use.
To prepare Bisque: Make golden roux by cooking flour and oil together,
slowly stirring constantly. Add onions, bell pepper and celery. Cook until
onions are transparent, stirring frequently. Add crawfish tails and fat.
Cook on low heat for abt. 20 min. Stir occasionally. Greaually add the
boiling water, salt and pepper. Cook for 20 min. Add garlic, onion tops and
parsley. Just before serving, add the stuffed and baked crawfish heads.
Serve in soup plates with fluffy steamed rice, croutons or garlic bread.
To prepare Stuffing for heads: Before starting to stuff heads, remove
from water and letr drip dry. Have bread crumbs ready. Grind onions, pepper
and tails in a separate dish. Make a golden brn. roux. Add onions and bell
pepper and cook until onions are transparent. Add ground tails and fat. Let
simmer for 15 min. Add water, salt, pepper, bread crumbs, parsley, gharlic
and onion tops. Add 1/2 block melted butter if desired. Mix thoroughly.
Stuff each head, roll in flour, place in baking pan side by side with
stuffed side up. Bake 15 min. in 375 F. oven. Add to bisque just before
serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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