| 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 <molony@scsn.net> on Feb 22, 1998
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”