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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.
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 7:50 am to CHEDBALLZ
I'm now starving! Looks damn good!
Posted on 1/14/14 at 9:32 am to nikinik
Looks good. My pawpaw makes a big pot every Easter and started using a sausage stuffer to speed up stuffing the heads, normally around 300 heads.
Posted on 1/14/14 at 9:37 am to CHEDBALLZ
Looks absolutely delicious Ched.. Great job on getting the kids involved. 
This post was edited on 1/14/14 at 9:40 am
Posted on 1/14/14 at 5:06 pm to CHEDBALLZ
(no message)
This post was edited on 9/27/22 at 3:34 pm
Posted on 1/14/14 at 5:14 pm to CHEDBALLZ
Looks awesome. I really want to eat it.
Did you skip over the liquid part? If so, I apologize. I'm just dumb.
Did you skip over the liquid part? If so, I apologize. I'm just dumb.
Posted on 1/14/14 at 6:37 pm to Winkface
The recipe shown in the OP is for a loaf. The tomato part goes over it if you were to make the crawfish loaf.
My mom follows the crawfish loaf WITHOUT the tomato mix to make the stuffing for the heads. After the heads are stuffed you add them to a slightly watery crawfish stew.
My mom follows the crawfish loaf WITHOUT the tomato mix to make the stuffing for the heads. After the heads are stuffed you add them to a slightly watery crawfish stew.
Posted on 1/14/14 at 6:45 pm to 911Moto
911Moto that bisque looks good too
Posted on 4/1/15 at 9:17 pm to OTIS2
Posted on 4/1/15 at 10:24 pm to CHEDBALLZ
i want to eat this so bad
Posted on 4/1/15 at 10:32 pm to CE Tiger
surprised me scrolling through the first page not knowing this was an old bump.
Cit :/
Cit :/
Posted on 4/1/15 at 11:16 pm to Jones
RIP: CITWTT
"My mom had seven kids, five of which were ole enough to be the child labor force with me as number five. Preparing all sorts of veggies from out of the field to ready to cook is one thing I remember along with doing some field work to harvest produce and fruit. Doing bisque was an annual event that was done several times in the season."
"They say there is humor in misfortune, I wonder if they will laugh when I am dead, Why am I dying to live, if I m just living to die"
"My mom had seven kids, five of which were ole enough to be the child labor force with me as number five. Preparing all sorts of veggies from out of the field to ready to cook is one thing I remember along with doing some field work to harvest produce and fruit. Doing bisque was an annual event that was done several times in the season."
"They say there is humor in misfortune, I wonder if they will laugh when I am dead, Why am I dying to live, if I m just living to die"
Posted on 4/2/15 at 5:24 am to Stadium Rat
Miss CIT.
Our bisque gathering is Friday afternoon. Boiling 3 sacks. Sat. Will make bisque. I have a quart left in the freezer and just set it in the sink to start thawing for lunch today. Glad this got bumped.
Our bisque gathering is Friday afternoon. Boiling 3 sacks. Sat. Will make bisque. I have a quart left in the freezer and just set it in the sink to start thawing for lunch today. Glad this got bumped.
Posted on 4/2/15 at 6:34 am to Martini
Looks good!
Posted on 4/2/15 at 7:45 am to LuckySo-n-So
quote:
As a very young child <5 years old, I remember a lady making crawfish bisque, and stuffing crawfish heads.
To this day, every time I've seen crawfish bisque, it has been a soup, or stew, with no stuffed heads. I thought I was crazy--convinced myself that the heads were used to season it/make a stock, and that I remembered it wrong.
Too many people confuse bisque, stew, étoufée. The differences are subtle, butter vs oil, heads vs no heads, lid on vs lid off, cream vs no cream.
This is a damned good looking bisque. And further compliments to the chef for acknowledging it leans toward the stew end of bisque.
Ps: it's better when done your way anyways
Now I'm jonesing to do some cooking.
Posted on 4/2/15 at 9:13 am to BayouBlue386
We have 2 sackss for tomorrow with 8 people eating.... I'm sure we will be pealing some to make bisque again. Thanks for the comps guys.
Posted on 4/2/15 at 10:35 am to CHEDBALLZ
You, sir, are an inspiration.
This will be my weekend project. Thank you for the excellent post, and for the bump.
This will be my weekend project. Thank you for the excellent post, and for the bump.
This post was edited on 4/2/15 at 10:37 am
Posted on 4/2/15 at 10:50 am to MSMHater
While this looks really really awesome and I would eat the shite out of it, this is certainly not the bisque that we have around here (Cajun country). OP, where are you from? It seems most in here agree this is a bisque but I have never seen it done with stuffing like that. The bisque Im used to is usually a heavy cream based soup similar to a chowder.
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