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Started By
Message
Crawfish Bisque
Posted on 12/19/24 at 10:36 am
Posted on 12/19/24 at 10:36 am
Can any one suggest a place or someone who makes crawfish bisque by quart or gallon. Looking to bring some up to TN for Christmas. Hopefully in BR or Gonzales area.
5
Posted on 12/19/24 at 10:37 am to MoClassy
Try Don's Seafood in BR.
Posted on 12/19/24 at 10:38 am to MoClassy
Bergeron's on Jefferson may have it in those quantities.
Posted on 12/19/24 at 9:35 pm to MoClassy
I actually had the crawfish bisque at Dukes in Denham last weekend. I just checked online and it’s on their catering menu. I used to eat it a lot as a kid but never get in BR. When I saw it there I had to try it. It was solid and well worth bringing to TN. It did have a strong crawfish flavor which may turn off some northerners but I thought it tasted like it was supposed to.
Posted on 12/20/24 at 3:04 am to MoClassy
A little off topic, but a good heads-up for us that make our own crawfish bisque the old fashioned way of stuffing the heads to go in the gravy.
An old Cajun lady and I were talking about making bisque and we both agreed it was a "labor of love" and I commented about how much of a PITA it is to stuff the heads by hand.
She laid this great tip on me and said to make the stuffing just wet enough to be able to be put in a piping bag like used to decorate cakes and use it to stuff the heads. The next time I made bisque I did just that and stuffed enough heads to fill three 9 x 13 pans worth in about an hour, then rolled the heads in flour and baked them to set the stuffing before putting them in the pot with the gravy. WAY EASIER.
An old Cajun lady and I were talking about making bisque and we both agreed it was a "labor of love" and I commented about how much of a PITA it is to stuff the heads by hand.
She laid this great tip on me and said to make the stuffing just wet enough to be able to be put in a piping bag like used to decorate cakes and use it to stuff the heads. The next time I made bisque I did just that and stuffed enough heads to fill three 9 x 13 pans worth in about an hour, then rolled the heads in flour and baked them to set the stuffing before putting them in the pot with the gravy. WAY EASIER.
Posted on 12/20/24 at 5:40 am to gumbo2176
Yep. Piping the stuffing into the heads is absolutely the way to go.
Posted on 12/20/24 at 12:03 pm to OTIS2
Posted on 12/20/24 at 12:14 pm to Paul Allen
got it from spoke and hub before and they had it with shells stuffed
some places only do it seasonally and they might not be doing it yet
some places only do it seasonally and they might not be doing it yet
This post was edited on 12/20/24 at 12:15 pm
Posted on 12/20/24 at 9:37 pm to nicholastiger
It’s the cleaning of the heads that drives me nuts, stuffing the heads by hand isn’t terrible.
Posted on 12/21/24 at 6:17 am to Dam Guide
quote:
stuffing the heads by hand isn’t terrible.
Like already mentioned, use a piping bag and make short work of it. My wife and I make a production run of sorts when I make my bisque.
She hands me the heads, I pipe the stuffing in and hand them back to her and she lightly rolls them in flour and puts them on a large baking sheet to go in the oven for about 15 minutes to set the stuffing.
We can crank out stuffed heads about 5 every minute that way and not be rushed.
Posted on 12/21/24 at 10:53 am to gumbo2176
quote:
Like already mentioned, use a piping bag and make short work of it. My wife and I make a production run of sorts when I make my bisque.
Yeah, but like I mentioned, that isn't hard by hand. All the peeling and taking the time and cleaning up the heads is the part I hate. I feel like I am over the hump by the time stuffing comes up.
This post was edited on 12/21/24 at 10:54 am
Posted on 12/21/24 at 11:18 am to MoClassy
B&C Seafood in Vacherie
Posted on 12/21/24 at 11:21 pm to Dam Guide
quote:
It’s the cleaning of the heads that drives me nuts, stuffing the heads by hand isn’t terrible
I just buy the bags of cleaned heads. I think we usually pay around $15/bag and there’s around 100-120 heads per bag. Today’s Ketch in Chalmette usually has them, and sometimes Rouses too.
And I always stuff by hand as well - we overstuff them pretty good, so I couldn’t imagine piping it in. Did a little under 300 heads for Thanksgiving.
This post was edited on 12/21/24 at 11:36 pm
Posted on 12/21/24 at 11:31 pm to TigrrrDad
quote:
I just buy the bags of cleaned heads.
Hard to get that up in Chattanooga, I have to use the heads from my boil when I get them shipped up live. That would be a great option.
Posted on 12/21/24 at 11:37 pm to Dam Guide
That would be a deal breaker for me. 
Too much work to clean the heads. Though back in the day my mom & my grandmother peeled them and cleaned the heads.
Too much work to clean the heads. Though back in the day my mom & my grandmother peeled them and cleaned the heads.
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