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Posted on 4/2/15 at 12:21 pm to McCringleberryy
(no message)
This post was edited on 9/28/22 at 10:09 am
Posted on 4/2/15 at 12:27 pm to CHEDBALLZ
quote:
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.
Doesn't add up.
Posted on 4/2/15 at 12:27 pm to dnm3305
quote:
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.
I stated that in the OP. My mom is from Vacherie, Louisiana.
Posted on 4/2/15 at 1:02 pm to dnm3305
quote:
The bisque Im used to is usually a heavy cream based soup similar to a chowder.
Can I guess assumption parish, st. Martin, or iberville?
By definition it should have cream and be butter based. But...and this is a big but. Most cajuns were too poor to waste good butter to make a roux. And they certainly weren't skimming cream either.
But as people get money tastes changed.
Posted on 4/2/15 at 1:27 pm to BayouBlue386
quote:
Can I guess assumption parish, st. Martin, or iberville?
Acadia
Posted on 4/2/15 at 9:03 pm to CHEDBALLZ
Looks great, ched
Posted on 4/2/15 at 10:52 pm to Carson123987
my 88 yr old grandmother grew up on a plantation in Bayou Goula , she currently lives in Metry
she's my only living grandparent left and I vividly remember her making crawfish bisque over a 2 day period each Easter
I really need to go visit her soon and video / document all of her great recipes before its to late
Happy Easter to everyone as I'm glad to be a part of this forum
she's my only living grandparent left and I vividly remember her making crawfish bisque over a 2 day period each Easter
I really need to go visit her soon and video / document all of her great recipes before its to late
Happy Easter to everyone as I'm glad to be a part of this forum
Posted on 4/2/15 at 11:02 pm to Got Blaze
Do it. You'll treasure it if you do and regret it if you don't
Posted on 4/3/15 at 7:21 am to Got Blaze
Do it. My MawMaw is 86 and in a home now. When I ask her how to cook things she doesn't remember anymore.
Posted on 4/3/15 at 8:02 am to dnm3305
quote:
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.
No, THIS style is crawfish bisque in south Louisiana from back in the day. My New Iberia grandma (who would be 103 if she were still alive) made this labor intensive style of bisque.
The cream style of crawfish bisque (with corn) is delicious, too, but I believe that version was not popular here until much later. I think it's more classically French. The stuffed head, non-cream version goes back to at least the early 1800s.
LINK
Posted on 4/3/15 at 8:10 am to Darla Hood
I'm a Mississippi redneck. The only South La style bisque I've ever known, since I came to La. in the mid '80's, has been the stuffed heads/thin gumbo base style, which technically is not a "bisque" , I'd guess. But it is in La., and I've never seen the issue debated before...it is what it is.
Posted on 4/3/15 at 8:44 am to CHEDBALLZ
So what about the liquid? Water, stock? How much?
Posted on 4/3/15 at 8:58 am to OTIS2
quote:
and I've never seen the issue debated before...it is what it is.
Well, it is being discussed in this thread. And I'll see your "it is what it is" with a "just sayin."
Posted on 4/3/15 at 9:03 am to Darla Hood
We always break new ground on this site...riveting discussions over hamburgers, snow cones, etc.
Posted on 4/3/15 at 9:06 am to CHEDBALLZ
quote:My grandma used to make it the exact same way and she was also from Vacherie.
I stated that in the OP. My mom is from Vacherie, Louisiana.
Posted on 4/3/15 at 1:08 pm to tewino
quote:
So what about the liquid? Water, stock? How much?
My mom never used stock except for when she made shrimp Fettucini.
Posted on 4/3/15 at 1:26 pm to CHEDBALLZ
Posted on 4/3/15 at 10:23 pm to CHEDBALLZ
quote:
quote:
So what about the liquid? Water, stock? How much?
My mom never used stock except for when she made shrimp Fettucini.
So it's just roux, veggies and crawfish heads? It looks fantastic though.
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