- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crawfish Bisque
Posted on 4/26/10 at 10:44 am
Posted on 4/26/10 at 10:44 am
I've got about 3 pounds of peeled crawfish tails from a boil the other weekend. Looking to make a bisque out of them. If anyone has a good recipe, I'd greatly appreciate it. I'm looking for a creamier recipe FWIW. Thanks in advance. 
4
Posted on 4/26/10 at 10:50 am to LbScUs
8 tablespoons butter
1-2 onions, chopped
1/2 cup all-purpose flour
4 cups chicken broth
5-6 cups half-and-half cream
2 teaspoon salt
3 pounds peeled crawfish tails
2 teaspoon Worcestershire sauce
2 pinches cayenne pepper, or to taste
Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
1-2 onions, chopped
1/2 cup all-purpose flour
4 cups chicken broth
5-6 cups half-and-half cream
2 teaspoon salt
3 pounds peeled crawfish tails
2 teaspoon Worcestershire sauce
2 pinches cayenne pepper, or to taste
Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
Posted on 4/26/10 at 12:09 pm to LbScUs
You have undertaken a task but here goes
Crawfish Bisque
Servings: 8
3 pounds Crawfish tails, whole, ground
60 large Crawfish heads
3 packages Crawfish fat
1 large onion, chopped
1/2 cup green onion tops, sliced
1 small clove garlic, chopped
3 slices stale bread, crumbled
Bisque Gravy
3 tablespoons bacon fat, heaping
2 tablespoons all purpose flour, heaping
1 large onion, chopped fine
2 cloves garlic, chopped fine
3 large bay leaf
1/2 cup green onion, sliced
2 quarts water
1. Stuffing: Cook veggies in bacon fat till limp, Add bread and tails, cooking a few more minutes. Stuff heads (reserving the remainder of the dressing for the Gravy. Roll the heads in flour and fry until brown in hot fat. Remove and set aside.
2. Gravy: Make a dark roux with the flour and bacon fat. Add onions and garlic, cook till limp. Add water and bay leaves and simmer for 1/2 hour. Add green onions, heads, and stuffing....simmer another 1/2 hour, skim off fat and serve.
This is an old cajun recipe without any spices...I know I add thyme leaves, red white and black pepper, salt to taste in both the gravy and stuffing....this is knock your socks off good but a lot of work. The addition of the stuffing in the gravy will give you a thick consistancy you are looking for and by frying the heads they will hold the stuffing tight. If you don't have any crawfish fat cook the shells in bacon fat.....good luck.
Crawfish Bisque
Servings: 8
3 pounds Crawfish tails, whole, ground
60 large Crawfish heads
3 packages Crawfish fat
1 large onion, chopped
1/2 cup green onion tops, sliced
1 small clove garlic, chopped
3 slices stale bread, crumbled
Bisque Gravy
3 tablespoons bacon fat, heaping
2 tablespoons all purpose flour, heaping
1 large onion, chopped fine
2 cloves garlic, chopped fine
3 large bay leaf
1/2 cup green onion, sliced
2 quarts water
1. Stuffing: Cook veggies in bacon fat till limp, Add bread and tails, cooking a few more minutes. Stuff heads (reserving the remainder of the dressing for the Gravy. Roll the heads in flour and fry until brown in hot fat. Remove and set aside.
2. Gravy: Make a dark roux with the flour and bacon fat. Add onions and garlic, cook till limp. Add water and bay leaves and simmer for 1/2 hour. Add green onions, heads, and stuffing....simmer another 1/2 hour, skim off fat and serve.
This is an old cajun recipe without any spices...I know I add thyme leaves, red white and black pepper, salt to taste in both the gravy and stuffing....this is knock your socks off good but a lot of work. The addition of the stuffing in the gravy will give you a thick consistancy you are looking for and by frying the heads they will hold the stuffing tight. If you don't have any crawfish fat cook the shells in bacon fat.....good luck.
Posted on 4/27/10 at 11:40 am to LbScUs
Thanks
Posted on 4/27/10 at 12:40 pm to LbScUs
You must have the heads to stuff the crawfish tails into. Without that it is not a bisque.
Posted on 4/27/10 at 1:17 pm to AP83
a true French bisque is like a pureed creamy soup, not what we know as a coonass bisque with stuffed heads or boullets if no carpace shells.
This post was edited on 4/27/10 at 1:19 pm
Posted on 4/27/10 at 3:48 pm to charlied
quote:
a true French bisque is like a pureed creamy soup, not what we know as a coonass bisque with stuffed heads or boullets if no carpace shells.
Yes, and true French fries shant be any wider than 1/2 inch or else they are to be considered potato wedges, or sometime "mojos".
This has been your cultural education minute.
This post was edited on 4/27/10 at 3:48 pm
Posted on 4/27/10 at 4:49 pm to Jimbeaux
My wife has a system for crawfish bisque which she learned from my older sister, since it is a project.
Every year (which this coming weekend happens to be this year) on a Friday night we have 4 couples over and boil two sacks of crawfish. We eat as much as we can and have cocktails and when done eating we all peel the rest of the tails and clean the heads. We normally have just under a sack or so to peel.
Saturday morning the women come back over and the pots, pans, knives, cutting boards and wine bottles come out. By late afternoon all the bisque and women are cooked.
The bisque is then divvied up amongst the four in quart and gallon ziploc bags and make their way to each respective freezers for the next years eating. A car is called and the women are poured into it along with boxes of bisque, directions to each ones home and a c note to the driver for the trouble.
It makes for a fine affair and I highly recommend you getting a party together and try it. This will be our 17th year all with the same people and it is a great time.
Every year (which this coming weekend happens to be this year) on a Friday night we have 4 couples over and boil two sacks of crawfish. We eat as much as we can and have cocktails and when done eating we all peel the rest of the tails and clean the heads. We normally have just under a sack or so to peel.
Saturday morning the women come back over and the pots, pans, knives, cutting boards and wine bottles come out. By late afternoon all the bisque and women are cooked.
The bisque is then divvied up amongst the four in quart and gallon ziploc bags and make their way to each respective freezers for the next years eating. A car is called and the women are poured into it along with boxes of bisque, directions to each ones home and a c note to the driver for the trouble.
It makes for a fine affair and I highly recommend you getting a party together and try it. This will be our 17th year all with the same people and it is a great time.
This post was edited on 4/27/10 at 4:50 pm
Posted on 4/27/10 at 6:23 pm to Martini
quote:
Martini
Nice.
Posted on 4/27/10 at 6:36 pm to Martini
quote:
Martini
LOVE IT!!!!!!!!!!!!
Posted on 4/27/10 at 9:23 pm to Martini
Definitely an event in my life as well. My Ma Maw, when I was a kid, would get us to clean the heads in warm water. My Dad would parboil the crawfish and that allowed us to bang the heads against the side of the bowl to collect the fat juice. The meat was more tender this way. Once ground with the spices and bread crumbs, we stuffed the big head shells to be floured and fried. One of my fondest memories growing up. When anyone would visit Ma Maw, she would serve her bisque. Damn good bait, she was a smart woman.
Posted on 4/27/10 at 9:35 pm to tavolatim
quote:
Crawfish Bisque
You have undertaken a task but here goes
dude, thank you
Posted on 4/27/10 at 9:37 pm to Martini
good stuff tini
Posted on 4/28/10 at 12:39 pm to LbScUs
My grandmaw used to make that. She took the body of the crawfish and stuffed it with crawfish tails. Man was that good. She is still around, but has not cooked much since Katrina. 
Posted on 4/28/10 at 1:10 pm to Zilla
quote:
good stuff tini
Wife will pick up a case of wine today (I already have my cocktail of choice) and I'll pick up the crawfish Friday afternoon. One couple will bring the beer. Everyone is in charge of picking up something and we just toss the receipts into a pile and let the women divvy it up at the end.
It really is a way to have a good time. My wife didn't know how to make it until she learned from my sister and her group and now all the ones on ours know how to make an amazing one. I highly recommend it. Could do with gumbo or any big pot dish really.
Posted on 4/28/10 at 1:17 pm to Martini
So, what's their recipe, Martini? I want it.
Posted on 4/28/10 at 1:20 pm to Gris Gris
Guess I'll have to watch Saturday since I never pay attention. It's the one dish I just let them make and I eat. It's good though. I'll pay attention but normally I get a little wine myself while I stay away from the hen party in the kitchen.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News