- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- 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
re: A well made crawfish bisque is the pinnacle of Louisiana cuisine
Posted on 2/11/23 at 12:25 pm to xXLSUXx
Posted on 2/11/23 at 12:25 pm to xXLSUXx
quote:
Kind of rice is that?
IIRC, probably a jasmine rice, no sure which brand
quote:
Any tips/advice?
This recipe is pretty solid
Lots of recipes and variations on the www. I do NOT add tomato sauce or paste. I use crawfish stock and add generous amounts of crawfish tails and the fat to my bisque.
1
Posted on 2/11/23 at 12:42 pm to highcotton2
quote:
I’m damn sure in no way a chef but doesn’t a bisque have to contain cream or dairy to be considered a bisque?
You’re probably thinking about a corn and crab bisque or a lobster bisque that is based on a blonde roux and cream . A crawfish bisque uses a darker roux. Color variations can be attributed to crawfish fat and some people will use yellow and red bell peppers that are cooked down or puréed
Posted on 2/11/23 at 12:46 pm to highcotton2
A lot in South Louisiana don’t. I agree that traditionally a bisque generally has cream. But hey, our king cakes are just cinnamon rolls too.
We have bastardized some of those traditional French items. Sometimes for the better, sometimes not.
We have bastardized some of those traditional French items. Sometimes for the better, sometimes not.
Posted on 2/11/23 at 12:49 pm to Got Blaze
Blaze, did you make a crawfish stock?
Every time I've made one with after the boil shells, it's too hot to use due to the pepper in spite of rinsing them well. Maybe I need to find a place that seasons after they are boiled rather than seasoning the water and ask them to give me some that are not sprinkled upon.
Every time I've made one with after the boil shells, it's too hot to use due to the pepper in spite of rinsing them well. Maybe I need to find a place that seasons after they are boiled rather than seasoning the water and ask them to give me some that are not sprinkled upon.
Posted on 2/11/23 at 12:57 pm to Mo Jeaux
quote:
A lot in South Louisiana don’t. I agree that traditionally a bisque generally has cream.
The inclusion of shell fish is more of an outlier of a bisque than it is cream.
Posted on 2/11/23 at 1:14 pm to MobileJosh
quote:
The inclusion of shell fish is more of an outlier of a bisque than it is cream.
Wrong.
Posted on 2/11/23 at 1:40 pm to Gris Gris
quote:
Blaze, did you make a crawfish stock?
You are correct that stock made from shells already used in a crawfish boil are to spicy and overpowering.
Sometimes you have to cheat as I’m 100% satisfied with all the BTB products
Posted on 2/11/23 at 1:44 pm to Y.A. Tittle
For me personally, it's a great gumbo.
Posted on 2/11/23 at 1:45 pm to Got Blaze
I'll have to get that one and give it a taste. I've used Minor's shrimp base in some shrimp gumbo and it worked really well when I didn't have a lot of shrimp shells.
A few times when I made crawfish gumbo, I pureed some of the tails to get more crawfish flavor. This also worked pretty well.
A few times when I made crawfish gumbo, I pureed some of the tails to get more crawfish flavor. This also worked pretty well.
Posted on 2/11/23 at 3:17 pm to Y.A. Tittle
Duke’s in Denham does a nice job with crawfish bisque - stuffed heads and all.
Posted on 2/11/23 at 3:36 pm to highcotton2
Pretty much every definition you can find for a “bisque” includes cream. So why do us Cajuns call it “crawfish bisque”? Just curious if anyone knows how that came to be, or is it just one of those things that there is no explanation, other than that’s just what we call it.
The crawfish bisque recipe in the cookbook doesn’t use a roux and uses tomato sauce and paste as the base . Is that typical?
The crawfish bisque recipe in the cookbook doesn’t use a roux and uses tomato sauce and paste as the base . Is that typical?
This post was edited on 2/11/23 at 3:44 pm
Posted on 2/11/23 at 3:42 pm to Got Blaze
I've used that BTB lobster base a lot with dishes like this when I don't have what it takes to make a stock.
Last year I made that Plantation Shrimp Creole for 100 plus people... didn't have shells because I bought the shrimp already peeled. The lobster base was just what I needed to make the dish rich and tasty.
Last year I made that Plantation Shrimp Creole for 100 plus people... didn't have shells because I bought the shrimp already peeled. The lobster base was just what I needed to make the dish rich and tasty.
Posted on 2/11/23 at 4:04 pm to MobileJosh
quote:
The inclusion of shell fish is more of an outlier of a bisque than it is cream.
Hell I thought all classical bisque recipes used a shellfish.
Posted on 2/11/23 at 4:08 pm to highcotton2
They do. MobileJosh is, well, MobileJosh.
Posted on 2/11/23 at 4:37 pm to Y.A. Tittle
quote:
Prove me wrong.
Probably can't disagree with you. There are other things I like but that's probably my favorite.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News