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Started By
Message
re: Motorboat's Crawfish Bisque Thread--Picture Heavy
Posted on 4/6/15 at 10:47 am to SUB
Posted on 4/6/15 at 10:47 am to SUB
quote:
I personally like to have some whole tails in my bisque along with the puree.
In your heads? I have whole tails in my stew.
I'm going to have to make another one of these this year.
1
Posted on 4/6/15 at 1:34 pm to Motorboat
looks great. How thick is it? It looks a little thin to me but a soup thickness would still be great.
Posted on 4/6/15 at 1:49 pm to CarRamrod
It's thick as a bisque should be. I don't know how else to describe the viscosity. 
Posted on 5/20/15 at 5:39 pm to Motorboat
Good stuff. I followed this yesterday except for the frying part and it turned out excellent. 8-9 hours, and 200+ stuffed heads later and I ended up with 20-25 quarts of tasty tasty bisque.
ETA: mine came out like a thick gumbo. Coats a spoon but not too thick. Just like I like it.
ETA: mine came out like a thick gumbo. Coats a spoon but not too thick. Just like I like it.
This post was edited on 5/20/15 at 5:41 pm
Posted on 5/20/15 at 7:12 pm to Motorboat
MB, how was the spice and heat level having used the boiled crawfish for the stock?
Posted on 5/21/15 at 8:40 am to Gris Gris
I wish I didn't revisit this thread!! I had that liquid dinner yesterday and that just made me super hungry
Posted on 5/21/15 at 8:42 am to Gris Gris
quote:
MB, how was the spice and heat level having used the boiled crawfish for the stock?
Spice and heat were good. I think I recall having to add plenty of salt, though.
Posted on 5/21/15 at 8:58 am to Motorboat
Great job man
Posted on 5/21/15 at 9:02 am to Motorboat
I love that you got a couple downvotes. Is the Chapter Challenge this weekend?
Posted on 5/21/15 at 10:35 am to Artie Rome
Next weekend. I'll be chicken dancing around the wharf this weekend.
Posted on 5/21/15 at 10:43 am to Motorboat
Bisque was spot on. That's a labor intensive meal but well worth it - try short or medium grain rice too!
This post was edited on 5/21/15 at 10:44 am
Posted on 5/26/15 at 4:30 pm to Count Chocula
Jasmine rice or bust
Posted on 5/26/15 at 4:48 pm to shawnlsu
quote:
Jasmine rice or bust
You got damn right.
Posted on 5/26/15 at 5:40 pm to Motorboat
looks fantastic. i only made it once, and remember it being too much work. your thread confirms that. kudos to you for the effort.
Posted on 12/5/15 at 12:30 pm to Mung
Bout to do this
If I don't fry the heads do I need to bake?
If I don't fry the heads do I need to bake?
Posted on 12/5/15 at 12:35 pm to Fusaichi Pegasus
Holy BUMP, Batman
Posted on 12/5/15 at 12:42 pm to Motorboat
Holy shite. That's some hard work right there. Have an upvote.
Posted on 12/5/15 at 1:49 pm to Fusaichi Pegasus
I dont fry or bake. Straight into the gravy, baby!
Posted on 4/6/23 at 1:55 pm to CHEDBALLZ
Bumping this old thread. Going to make my bisque tonight and tomorrow. Anyone else doing one this holiday weekend?
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