| 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 | T | Chopped green onions |
| 1/4 | c | Chopped parsley, plus |
| 2 | T | Chopped parsley |
| 1/2 | t | Minced garlic |
| 1 | lb | Peeled crawfish tails |
| 4 | Stale bread, torn into | |
| pieces | ||
| 1 | Egg, beaten | |
| 1 | pn | Cayenne pepper |
| 1 1/2 | c | Dried fine bread crumbs |
| 1 | t | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3773
Calories From Fat: 2070
Total Fat: 234.3g
Cholesterol: 186mg
Sodium: 1925.7mg
Potassium: 2665.1mg
Carbohydrates: 374.3g
Fiber: 30.3g
Sugar: 96.7g
Protein: 52.4g