| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood, Eggs | Dutch | 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; celery |
| Salt and pepper | ||
| 1/4 | c | Plus 3 tablespoons chopped green onions |
| 1/4 | c | Plus 2 tablespoons 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 |
| 1 1/2 | c | Dried fine bread crumbs |
| 1 | ts | Rustic Rub |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA42 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. Yield: about 2 1/2 dozen Posted to recipelu-digest by molony <[email protected]> on Feb 22, 1998
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