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Started By
Message
Made 280 crawfish bisque heads a few days ago
Posted on 4/22/13 at 8:47 pm
Posted on 4/22/13 at 8:47 pm
Sorry, no pics. I used John Folse's Bulk recipe, and was happy with it. Alot of basil and thyme seasoning. I used his crawfish bisque sauce recipe yesterday with 40 of the heads, and was very impressed with the way the heads came together with the sauce.
6
Posted on 4/22/13 at 8:52 pm to Outdoor Chef
No pics?
Posted on 4/22/13 at 8:58 pm to Outdoor Chef
If you cleaned and stuffed 280 heads you're a fricking saint.
Posted on 4/22/13 at 9:03 pm to 8thyearsenior
Actually 240 heads, 40 boulettes. Ran out of heads.
Posted on 4/22/13 at 9:12 pm to Outdoor Chef
I'm impressed! 
I have about 100 cleaned heads in my fridge from last weekend that I need to stuff. Tails at Albertson's were too expensive, $17 per pound. I should be able to find some cheaper. What did you pay?
And a tip. Try Minor's Crab Base for your stock. Good stuff!
I have about 100 cleaned heads in my fridge from last weekend that I need to stuff. Tails at Albertson's were too expensive, $17 per pound. I should be able to find some cheaper. What did you pay?
And a tip. Try Minor's Crab Base for your stock. Good stuff!
Posted on 4/22/13 at 9:58 pm to Outdoor Chef
Nice, I have a deal with my mom, I'll clean the crawfish/heads, and she will stuff them and make the bisque. Usually by the time I'm done peeling a sack my hands look like they've been put into a sausage press.
Posted on 4/22/13 at 10:25 pm to tigeryat
quote:
I should be able to find some cheaper. What did you pay?
Paid $7.99 for 12 oz fresh Louisiana tails at Hi Nabor last week. Pound was $10.99.
Posted on 4/22/13 at 10:53 pm to Outdoor Chef
Crawfish bisque is one of my favorites. Think I've had Folse's at his last restaurant.
Not sure if anyone has had it at Brigtsen's in NOLA. It is far and away the best I've ever had. I had a bowl this Friday, I actually reserved it when I made my reservation. It goes quickly.
It's so dark. It's freakishly good.
Not sure if anyone has had it at Brigtsen's in NOLA. It is far and away the best I've ever had. I had a bowl this Friday, I actually reserved it when I made my reservation. It goes quickly.
It's so dark. It's freakishly good.
Posted on 4/23/13 at 8:13 am to TJG210
quote:
Nice, I have a deal with my mom, I'll clean the crawfish/heads, and she will stuff them and make the bisque. Usually by the time I'm done peeling a sack my hands look like they've been put into a sausage press.
Use latex gloves. I made a bisque and stuffed the heads. Stuffed about 80 of em. Made the bisque for my friends. It was ok. The stuffing and heads were great. I have a good Boullette recipe. But i put too much cayenne in the sauce. There was something to be desired from the gravy. I need a good recipe
Oh, and the people i've fed never had bisque with stuffed heads. I was astounded, because that was the only way i've ever had it.
This post was edited on 4/23/13 at 8:18 am
Posted on 4/23/13 at 8:25 am to BugAC
quote:
I have a good Boullette recipe.
Well?
Posted on 4/23/13 at 10:35 am to Stadium Rat
I don't bother stuffing the heads, as I prefer the firmer texture of boulettes baked then added to the bisque. Here's my recipe: LINK /
Posted on 4/23/13 at 4:27 pm to tigeryat
quote:
I have about 100 cleaned heads in my fridge from last weekend that I need to stuff. Tails at Albertson's were too expensive, $17 per pound. I should be able to find some cheaper. What did you pay?
I checked a hi neighbor sale ad and theyre on sale until the 24th for 7.99. Thats probably best you'll find. I paid more than that at Leblancs.
Posted on 4/23/13 at 4:31 pm to Outdoor Chef
What is the proper way to eat a bisque head? Spoon to hand to mouth? Or reach in and grab one? 
Posted on 4/23/13 at 5:33 pm to Skillet
quote:
What is the proper way to eat a bisque head? Spoon to hand to mouth? Or reach in and grab one?
The questions and the answers are why I prefer the boulettes. They are so much more convenient and easy to eat in the bisque to get the maximum out of the stuffing mixed into the bisque. They don't look as exciting, but they are easier to make and eat. You can bake or fry them, whatever your preference.
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