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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.

Recipe Submitted by: John Folse, CEC, AAC
Revised: June 25, 2000

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

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