BRgetthenet-Crawfish Bisque Recipes for You

I meant "bake" them.

Yes, some folks fry them. Up to you as to which method you want to try. Bake a few and see how you like those. The advantage of frying is that you get that really crispy crust and it holds up a little better sitting in the bisque itself, so there's a nice contrast in textures.

If you combine recipes and you've made gumbo, you can do this by just looking at a few recipes. One other decision is tomatoes or no tomatoes and, if so, how much? That's a matter of taste.

Don't know if Gee has a recipe, but if he does and he posts it, I'd look at it pretty carefully. He's good at this sort of thing.

CIT, if you have time, patience and crawfish stock, you can do this. It's not hard. It's just time consuming. I prefer boulettes to stuffed heads. The heads are "prettier" in the dish, but the boulettes are less time consuming to make and so much easier to eat in the bisque. I don't have to dig in my bisque and try to extract the stuffing from the heads while getting bisque all over my hands.

I had a great recipe from my ex father in law, but lost it. I experimented with making the heads and the bisque. This is what I came up with. I'm happy with the heads, but the bisque itself could use some tweeking.

Crawfish Bisque Heads

• 4 packs crawfish tails, finely chopped
• 2 medium onions, finely chopped
• 1 cup celery, finely chopped
• ¾ lb margarine
• 1 cup green onions, finely chopped
• 2 cups Italian bread crumbs
• Tony’s to taste
• 180 cleaned crawfish heads.
• 4 beaten eggs

Combine margarine, onions, green onions, and celery. Stirring constantly, cook in uncovered pot over medium heat until onions are wilted. Remove from heat, then add bread crumbs, beaten eggs, seasoning, and chopped crawfish tails. Mix well. Stuff cleaned heads with stuffing. Place heads in greased baking sheets and bake at 350 ° for 20-25 minutes.


Crawfish Bisque Gravy
• 1 pound crawfish tails, cleaned
• 1 cup vegetable oil
• 1 1/4 cup flour
• 1½ cups diced onions
• 1 cup diced celery
• ½ cup diced bell peppers
• 2 tbsps minced garlic
• 6 oz tomato sauce
• 1 can cream of shrimp soup
• water to consistency
• 1 cup sliced green onions
• salt and black pepper to taste
• Rice

• In a heavy-bottomed Dutch oven, heat oil over medium-high heat.
• Whisk in flour, stirring constantly until dark brown roux is achieved.
• Add onions, celery, bell peppers and garlic.
• Sauté 3-5 minutes or until vegetables are wilted.
• Blend in crawfish tails and tomato sauce.
• Slowly add cream of shrimp soup and water until a sauce-like consistency is achieved. Additional water may be needed during cooking process.
• Bring to a rolling boil then reduce to simmer.
• Gently stir stuffed crawfish heads or boulettes into mixture. Simmer 45 minutes, stirring occasionally to prevent crawfish from settling to bottom of pot and scorching.
• Add green onions and parsley then season with salt and pepper.
• Serve over rice

Gris Gris,
Please explain to me cooking down the tomatoe paste.
Also, what kind of stock would I use?

Chef, tomato paste cooked off in a skillet or pot for a bit and stirred adds some depth to the flavor and I think it removes a bit of the acidity. Some folks call it "browning it off". It's simply cooking it over good heat constantly stirring for a while or that's what I do. It gets a bit darker as you do it.

If you don't have a crawfish stock, then chicken stock would be better than water, but I used this More Than Gourmet product in place of crawfish stock and it worked beautifully. You might have to use a good bit of it, but it's not salty.

LINK


Some folks use clam juice, but I find it to be too sweet and fishy for my taste. Kitchen Basics makes a seafood stock, but I haven't tried it, so I can't speak to that one. I find the More than Gourmet at kitchen shops and Whole Foods.

Make it and take pics. Freeze some and send it to me. I love the stuff.

I put the creamy bisque version in the recipe thread in case you chicken out.

Seriously, this is like making gumbo with a stuffing and a stock. You've made the stock and stuffings are not difficult. If you've got a good stock, you're going to be fine.

Don't use salt or pepper until you've tasted it with all the ingredients in case the stock is enough. And, remember that it's going to taste better the next day, so I'd let it rest in the fridge and adjust seasonings the following day since you used stock from boiled crawfish.

It's going to be great!

You can eat it several days after you make it, but I would plan to eat it for the first time, the day after to adjust seasonings.

quote:

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You just want to see me in my apron again, and get a return address.

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I've already seen the apron. I want to see bisque! Feel free to leave the return address off. I'll give you a friend's address so you won't feel compelled to drop over for a visit.

Thanks GRis Gris! Just recently enjoyed some Folse CB from store for $20, and was wanting to try some homemade CB.

Not bad at all, we enjoy it. Decent amount of stuffed shells, good taste, if not a tad dry in consistency, and makes for three decent portions, thus about $7 per bowl.

Maybe a tad lower than say Don's Airline, but better than say Kevin's on Diversion Canal..decent food but not their strong suit.