| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 15 |
lb |
Whole crawfish (peel 'em and devein 'em) |
|
|
Couple of onions, chopped up |
|
|
A little bell pepper chopped |
|
|
A celery stick, chopped |
| 1/2 |
c |
Vegetable oil |
|
|
Stick of butter |
| 30 |
|
Cleaned heads (suck 'em first) (up to 40) |
|
|
Some crawfish fat (if you don't got it forget it, just don't rinse the tails) |
| 5 |
sl |
Toast (cut the crusts off) |
| 1/2 |
c |
Evaporated milk |
|
|
Fresh chopped parsley |
|
|
Garlic |
|
|
Green onions |
INSTRUCTIONS
Chris, man I gotta tell ya, we don't do crawfish bisque too much around
here, it's just too much trouble, but if you want one, my Gramma has one:
Squish the bread in the milk and set aside.
Chop up the tails real fine, add big onions, bell pepper, oil, butter and
fat in a big ole pan and simmer until vegetables are cooked, add bread/milk
stuff. Add parsley, garlic, green onions and any other seasoning a good
chile head would add at this point. Stuff the heads. Roll 'em in flour and
bake em for a while, don't burn the heads. The flour should turn a little
brown. Freeze em if you like. Posted to CHILE-HEADS DIGEST V3 #267 by Gary
Johnson <gjohnso@mailhost.tcs.tulane.edu> on Mar 18, 1997
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