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Crawfish bisque
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Crawfish recipes


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  • 1-1/2 cups (350 ml) crawfish tails
  • 1-1/2 pint cold water
  • 1/4 cup (60 ml) cooking oil
  • 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
  • 1/4 cup (60 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • 1 small onion, chopped
  • 1/4 tsp (1 ml) sugar
  • 1 stick celery, chopped
  • 1/4 tsp (1 ml) red pepper
  • 1 clove garlic, mashed
  • 1 tbsp (15 ml) green onion
  • 1 bay leaf
  • 1 tbsp (15 ml) chopped parsley
  • 3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped
  • In a heavy bottomed pot, make a roux by adding flour to heated oil.
  • Over low heat, stir constantly until a deep golden brown.
  • Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
  • Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
  • While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
  • Add sauce to fat and water, let simmer 1 hour.
  • Season with salt and pepper again if needed.
  • Add crawfish tails,green onion and parsley.
  • Serve in soup plate over a scoop of cooked rice.
COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

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