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Started By
Message
BRgetthenet, Where's Your Crawfish Bisque Report?
Posted on 4/8/13 at 5:07 pm
Posted on 4/8/13 at 5:07 pm
We all want to learn from your mistakes. 
Seriously, where is it?
Seriously, where is it?
1
Posted on 4/8/13 at 5:52 pm to Gris Gris
Wow, this gets a dedicated thread?
I followed your recipe from the recipe thread. So, it came out perfect.
I thought the boullettes (sp) would have been better fried. I'm also seeing why people say it is so time consuming. Stuffing the heads was a pain (tedious).
I don't have anything to compare it to really. I'm gonna start seeking out bisques now though. I thought it was good the first day, but the leftovers were better. I guess I'll try the Folse version next to get an idea of where I'm at.
I followed your recipe from the recipe thread. So, it came out perfect.
I thought the boullettes (sp) would have been better fried. I'm also seeing why people say it is so time consuming. Stuffing the heads was a pain (tedious).
I don't have anything to compare it to really. I'm gonna start seeking out bisques now though. I thought it was good the first day, but the leftovers were better. I guess I'll try the Folse version next to get an idea of where I'm at.
Posted on 4/8/13 at 5:54 pm to BRgetthenet
quote:
I'm gonna start seeking out bisques now though. I
Looking for one that is out of the norm, Houmas House/Latil's Landing does a curried pumpkin crawfish and corn bisque. Damn good.
Posted on 4/8/13 at 5:56 pm to fightin tigers
Same basic thing, but with the curried pumpkin and corn?
I'm gonna have to try that.
I'm gonna have to try that.
Posted on 4/8/13 at 5:58 pm to BRgetthenet
I didn't lie to you, bisque is an all day project.
Posted on 4/8/13 at 6:23 pm to BRgetthenet
You have me so confused. I posted a creamy crawfish bisque in the recipe thread with no stuffed heads. I made it over the weekend. Excellent, but I reduced the amount of liquids somewhat.
What recipe did you follow?
Glad it tasted good.
It's defintitely labor intensive. I want pics. You can't tell me you made that and didn't take pics.
What recipe did you follow?
Glad it tasted good.
It's defintitely labor intensive. I want pics. You can't tell me you made that and didn't take pics.
This post was edited on 4/8/13 at 6:24 pm
Posted on 4/8/13 at 6:28 pm to Gris Gris
quote:
You can't tell me you made that and didn't take pics.
The last time I posted pics, they came out too small and everybody pitched a fit.
I combined the creme base and the stuffed heads. I had to stuff the heads just to see what all the fuss was about. It took too long, and I ended up not floating them in the bowl. I thought, "I'm not doing that and then picking them out. That's a mess!" I squeezed the stuffing out and dunked it in the bisque with my spoon. That was good, but fried would have been better.
Posted on 4/8/13 at 6:38 pm to BRgetthenet
Not an all day event
I'm sure you could add the stuffed heads if you wanted though. Sweeter bisque if I had to describe it. Link to recipe
This post was edited on 4/8/13 at 6:48 pm
Posted on 4/8/13 at 6:44 pm to fightin tigers
Bookmarked, thanks ft.
How do the stuffed heads usually get served? Floating in the bisque? What's up with that? How do people eat them when they are eating out?
How do the stuffed heads usually get served? Floating in the bisque? What's up with that? How do people eat them when they are eating out?
Posted on 4/8/13 at 6:47 pm to BRgetthenet
quote:
Bookmarked, thanks ft. How do the stuffed heads usually get served? Floating in the bisque? What's up with that? How do people eat them when they are eating out?
I've usually only seen them as garnish like on the side. You eat them yes, but I don't know if there is an etiquette.
Posted on 4/8/13 at 7:03 pm to fightin tigers
Very messy dish when eating out. You have to take your time and pry the suckers open without splashing soup all over the place.
I've never understood why they don't just fry up the stuffing and drop a few balls in the soup before serving.
Heck, I think the stuffed heads is the reason most places don't serve it and most people never bothered to eat it out. Pain to cook and a pain to eat.
I used to love to get it at the Riverbend when I was a kid.
I've never understood why they don't just fry up the stuffing and drop a few balls in the soup before serving.
Heck, I think the stuffed heads is the reason most places don't serve it and most people never bothered to eat it out. Pain to cook and a pain to eat.
I used to love to get it at the Riverbend when I was a kid.
Posted on 4/8/13 at 7:57 pm to BRgetthenet
Okay. No wonder I was confused! I wouldn't put heads in the creamy crawfish bisque, though I sometimes have cornbread or hushpuppies with it.
When I attempt the Cajun version of Crawfish Bisque, I make boulettes rather than stuffed heads. I like the stuffed in my bisque and it's so much easier to eat and enjoy. It's not the "authentic" method, but it's fine with me.
When I attempt the Cajun version of Crawfish Bisque, I make boulettes rather than stuffed heads. I like the stuffed in my bisque and it's so much easier to eat and enjoy. It's not the "authentic" method, but it's fine with me.
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