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re: Crawfish Bisque; A Tutorial (Pic Heavy)
Posted on 1/14/14 at 1:37 am to CHEDBALLZ
Posted on 1/14/14 at 1:37 am to CHEDBALLZ
I'd love to taste that - very different from mine. Mine uses more of a red gravy with no roux. The key is that the overstuffed heads cook down in it and the stuffing that falls out thickens the gravy.
2
Posted on 1/14/14 at 6:20 am to 911Moto
Now that's a bit different but I am sure I'd eat it.
Posted on 1/14/14 at 6:45 pm to 911Moto
911Moto that bisque looks good too
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