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Sunday morning crawfish bisque
Posted on 3/17/19 at 10:35 am
Posted on 3/17/19 at 10:35 am
Took out a couple quarts for Friday night's meal and didn't finish it, so what a way to start Sunday morning.
I boiled an extra 40 lb. sack late last spring just to pick and make bisque. Wound up stuffing 180 large heads and added that to about 4 gallons of the bisque sauce I had simmering for a few hours on the stove.
Put up the stuff in quart freezer bags to have for this years Lent season when the wife and I generally don't eat meat on Fridays as a holdover from our Catholic upbringing, even though we are no longer really practicing the religion. Some habits die hard, but seafood on Fridays is a great thing any time of the year.
I boiled an extra 40 lb. sack late last spring just to pick and make bisque. Wound up stuffing 180 large heads and added that to about 4 gallons of the bisque sauce I had simmering for a few hours on the stove.
Put up the stuff in quart freezer bags to have for this years Lent season when the wife and I generally don't eat meat on Fridays as a holdover from our Catholic upbringing, even though we are no longer really practicing the religion. Some habits die hard, but seafood on Fridays is a great thing any time of the year.
2
Posted on 3/17/19 at 7:41 pm to gumbo2176
pics or it didnt happen
Posted on 3/17/19 at 9:37 pm to beef42
quote:
pics or it didnt happen
Friend of mine who's from Texas took pics of the process last spring when I made it and still has them on his phone and shows it to folks like it's some kind of great achievement to cook bisque.
Yeah, it's labor intensive and time consuming, but the process is so rewarding when it's finally done and you can eat.
I've never taken pics of anything I cook. Been doing it so long, I don't feel the need to-------I know what it all looks like when done right.
Posted on 3/18/19 at 12:58 am to gumbo2176
I wish I’d been at your house for breakfast.
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