re: Crawfish Bisque from start to finish in pictures

Great job. Looks awesome!!

From one of your pics it looks like you stuff the heads with a spoon. If so, next time make the stuffing just a tad wetter, or wet enough to be piped in with a cake decorating bag and big enough tip to allow the stuffing to flow. You'd be surprised how fast stuffing heads is that way.

End product looks great and when I make it at my house, it is a huge hit, but it is a labor of love when doing it the old fashioned way.

That looks unreal. I've wanted to try my hand at crawfish bisque. I am all about the journey in cooking. However I think my wife might kill me with the time I would spend doing this.

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That looks unreal. I've wanted to try my hand at crawfish bisque. I am all about the journey in cooking.

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It is a fun dish to make and in the end it is more about the love of cooking and producing something delicious to boot.

To do it right, in my opinion, you need to do it all. Boil your own crawfish, pick the meat, select the nice heads and clean them to get them ready for stuffing. Make your own stock to use as a base for the gravy, etc.

It's been said, and proven by me and anyone else who makes bisque the old way, that you fool with the heads 7 times in the process of making bisque.

You remove the head to get to the tail meat.

You remove the material from the head to leave only the shell.

You wash the heads to clean them out.

You stuff the heads with the crawfish stuffing

You roll the heads in flour and bake them to set the filling.

You put the heads in the bisque gravy to finish cooking.

You finally eat the stuffing out the heads for your reward for all that hard work.

But in the end, it's more than worth it. Oh, and if after eating some, your wife still wants to kill you, divorce her.

Bump. I haven’t made this in probably four years. I was trying to remember if I bake the heads or not. Any preference? Also is dredging them in flour totally necessary?

Good to know about the setting part. Yeah my stuffing is pretty wet right now so something to sort of solidify it would be very helpful.

I’ve never dredged it in flour but I think I will this time. Anything to help thicken the final product.

Thank you!

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I'd be interested to see if you have a trick for cleaning the heads, that's always the worst part.

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A tooth brush otherwise your fingers will be raw. I've made this dish a few times and there isn't a better way to eat those bugs.

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LouisianaLady

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sorry, I just saw this got bumped.
I bake the heads at 300 for about 25 minutes.
I feel like it adds too much oil when fried, but IWSEI.
Just personal preference.
Dredging them in flour isn't necessary, but it does help thicken the stew once dropped in the pot

Ended up doing just that - baking for 25m. Sprinkled flour on the heads prior to baking. I made a ton of stuffing and didn’t save enough heads so I did panfried cakes.

Delivered it out to my parents, my grandmother, and my aunt and uncle.

As Cajun as my family is, they're not cooking/food people. Everything I know I learned from you all here over the past 10 years, so thanks to you all