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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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