|
| |
Crawfish Bisque
Crawfish Bisque is a tradition in Louisiana.
This dish is normally made in May or June,
toward the end of crawfish season. Usually,
an entire family gets together to make enough
bisque at one time for everyone's freezer.
| Categories: |
Seafood>Soups>Entrees |
| Yield: |
60 Portions |
| Ingredients |
Amount |
Method |
| For Stuffing: |
|
Ask your seafood supplier for clean crawfish
heads for this dish. The heads may be frozen
for an extended period of time. Prior to
using, you may wish to soak the heads overnight
in cold soda water.
Grind Crawfish, onions, celery, bell pepper,
garlic, parsley, and bread in a meat grinder.
Once ground, add eggs and season to taste
with salt and pepper. Stuff equal amounts
into the crawfish heads and set aside. In
a saute pan, heat vegetable oil over medium
high heat. Dust stuffed heads in flour and
saute until golden brown. Remove and drain
well.
|
| Cleaned Crawfish Tails |
20 lbs. |
| Cleaned Crawfish Heads |
50 dozen |
| Diced Onion |
20 cups |
| Diced Celery |
20 cups |
| Diced Bell Pepper |
10 cups |
| Chopped Garlic |
1 1/4 cup |
| Chopped Parsley |
10 cups |
| Day Old Bread |
2 loaves |
| Eggs, beaten |
30 each |
| Salt and Pepper |
to taste |
| Vegetable Oil |
7 1/2 quarts |
| Unseasoned Flour |
5 lbs. |
| For Sauce: |
|
|
| Cleaned Crawfish Tails |
10 lbs. |
In a twenty gallon kettle, heat oil over
medium high heat. Add flour and using a wire
whip, stir constantly until dark brown roux
is achieved. (See roux technique)
Add onions, celery, bell pepper and
garlic
and saute until vegetables are wilted,
about
three to five minutes. Add crawfish
tails
and tomato sauce, blending well into
the
vegetable mixture. Slowly add crawfish
stock,
a little at a time, until all is incorporated.
Bring to a low boil, reduce to a simmer
and
cook fifteen minutes. Add stuffed crawfish
heads and continue to cook for an additional
thirty minutes, stirring occasionally
as
mixture will settle to the bottom and
burn.
Add green onions and parsley and season
to
taste using salt and pepper. Serve
in soup
bowl over white rice using a few dashes
of
Louisiana Gold.
|
| Vegetable Oil |
15 cups |
| Flour |
3 3/4 lbs. |
| Diced Onions |
10 cups |
| Diced Celery |
10 cups |
| Diced Bell Pepper |
10 cups |
| Chopped Garlic |
10 Tbl. |
| Tomato Sauce |
5 cups |
| Crawfish Stock |
8 3/4 gallons |
| Chopped Green Onion |
10 cups |
| Chopped Parsley |
10 cups |
| Salt and Pepper |
to taste |
| Louisiana Gold Pepper Sauce |
to taste |
|
|
|
|
|
