| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs |
Dutch |
Emlive02 |
1 |
servings |
INGREDIENTS
|
|
Vegetable oil; for frying |
| 5 |
lb |
Boiled crawfish |
| 4 |
qt |
Water |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Flour |
| 3 1/2 |
c |
Chopped onions; divided |
| 1 3/4 |
c |
Chopped green bell peppers; divided |
| 1 3/4 |
c |
Chopped celery; divided |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped green onions; plus |
| 3 |
tb |
Chopped green onions |
| 1/4 |
c |
Chopped parsley; plus |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Minced garlic |
| 1 |
lb |
Peeled crawfish tails |
| 4 |
sl |
Stale bread; torn into pieces |
| 1 |
|
Egg; beaten |
| 1 |
pn |
Cayenne pepper |
| 1 1/2 |
c |
Dried fine bread crumbs |
| 1 |
ts |
Rustic Rub; see * Note |
INSTRUCTIONS
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe
which is included in this collection.
Preheat the oil. For the crawfish stock: Remove the tails and peel,
reserving the meat and peelings. Pinch off the claws and reserve. Put
the tail peelings and claws in a stockpot and cover with the water.
Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should
have about 3 quarts of stock. Let the stock cool. For the bisque:
Combine the oil and flour in a large cast-iron or enameled cast-iron
Dutch oven over medium heat. Stirring slowly and constantly for 20 to
25 minutes, make a medium brown roux, the color of peanut butter. Add
3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery.
Season with salt and pepper. Cook, stirring often, for 6 to 7
minutes, or until the vegetables are soft. Add the crawfish tails.
Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to
a boil. Simmer over medium heat, uncovered, for about 1 hour and 15
minutes. Add 1/4 cup of the green onions and the parsley. For the
boulettes: In a food processor with a metal blade, combine the
onions, peppers, celery, garlic, crawfish tails, bread pieces and egg
together. Pulse the mixture a few times to finely chop the mixture.
Do not puree. Transfer the mixture to a mixing bowl and stir in the
green onions and parsley. Season with salt, pepper, and cayenne.
Shape the mixture into small balls, about 1 tablespoon each. Season
the bread crumbs with the Rustic Rub. Roll the balls into the
seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry
them until golden-brown, about 2 minutes. Remove the boulettes from
the oil and drain on a paper-lined plate. Season with Rustic Rub.
Garnish each soup with a couple of the boulettes. This recipe yields
?? soup servings and about 2 1/2 dozen boulettes.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Emeril Lagasse
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