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Started By
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A well made crawfish bisque is the pinnacle of Louisiana cuisine
Posted on 2/10/23 at 12:36 pm
Posted on 2/10/23 at 12:36 pm
Prove me wrong.
The Pats thread got me thinking about this. Nothing else really comes close when it comes to the care and effort it takes and with regard to the finished product. Even the best gumbo seems almost pedestrian in comparison.
I made it once during Covid. May need to give it another go this Spring.
The Pats thread got me thinking about this. Nothing else really comes close when it comes to the care and effort it takes and with regard to the finished product. Even the best gumbo seems almost pedestrian in comparison.
I made it once during Covid. May need to give it another go this Spring.
17
Posted on 2/10/23 at 12:58 pm to Y.A. Tittle
Assuming there are some stuffed heads on that dish, I agree with you.
Posted on 2/10/23 at 12:58 pm to Y.A. Tittle
It's my favorite. Hard to find well made these days unless you make it yourself. It's a labor of love for those who do.
Posted on 2/10/23 at 1:00 pm to Y.A. Tittle
We're boiling a couple sacks for the super bowl. I may give it try with some leftovers. Somebody got a left recipe?
Posted on 2/10/23 at 1:03 pm to Y.A. Tittle
I would argue the merits of a properly made crawfish stew..
Hardly anyone does it anymore. But a cup and a half of very rich dark roux made with pork fat combined with the trinity, 4-5lbs of crawfish tails. And just chicken rather than seafood stock (because of the massive amount of tail meat).
The result is angelic.
Now, having said that, a properly made crawfish pie is something I lack the words to describe. I've had the privilege of giving a few chefs from other places their first one. And the first bite always blows their minds.
Hardly anyone does it anymore. But a cup and a half of very rich dark roux made with pork fat combined with the trinity, 4-5lbs of crawfish tails. And just chicken rather than seafood stock (because of the massive amount of tail meat).
The result is angelic.
Now, having said that, a properly made crawfish pie is something I lack the words to describe. I've had the privilege of giving a few chefs from other places their first one. And the first bite always blows their minds.
Posted on 2/10/23 at 1:33 pm to Y.A. Tittle
I would submit that a well-made snapping turtle sauce piquant would blow the best crawfish bisque completely out of the water. But I don't think crawfish are the end all be all of Louisiana seafood, either.
Posted on 2/10/23 at 1:38 pm to Y.A. Tittle
im having a hard time thinking of a Louisiana dish with the same technical level to pay off.
its a great dish.
its a great dish.
Posted on 2/10/23 at 1:40 pm to Y.A. Tittle
I love a good crawfish bisque, but I'll take a table full of boiled crawfish over that, every day.
Posted on 2/10/23 at 1:49 pm to MSMHater
quote:
Assuming there are some stuffed heads on that dish,
I thought that was a given.
Posted on 2/10/23 at 2:02 pm to X123F45
quote:
I would argue the merits of a properly made crawfish stew..
Hardly anyone does it anymore. But a cup and a half of very rich dark roux made with pork fat combined with the trinity, 4-5lbs of crawfish tails. And just chicken rather than seafood stock (because of the massive amount of tail meat).
The stock you make with crawfish shells and the claws for a bisque is better than this.
I see a bisque as the best possible crawfish stew you can make, with the added addition of the stuffed heads.
Posted on 2/10/23 at 2:11 pm to Y.A. Tittle
quote:
The stock you make with crawfish shells and the claws for a bisque is better than this.
Short of vietnamese cooking, seafood stock is nothing more than a poor substitute for not having enough seafood in the dish.
I prefer chicken stock for seafood stews. Better collagen content.
Posted on 2/10/23 at 2:18 pm to Y.A. Tittle
quote:
Nothing else really comes close when it comes to the care and effort it takes
Crab bisque is easier than a gumbo to me just from the fact you can use a blonde roux. A gumbo super dark roux can be fricked up pretty easily on the tail end.
Posted on 2/10/23 at 2:25 pm to LSUballs
quote:
We're boiling a couple sacks for the super bowl. I may give it try with some leftovers. Somebody got a left recipe?
My pics are long gone, but I have links to Chedballz and Motorboat’s recipes in a thread I made awhile back. I mixed the two a bit. Came out damn good.
LINK /
This post was edited on 2/10/23 at 2:26 pm
Posted on 2/10/23 at 2:27 pm to highcotton2
quote:
Crab bisque is easier than a gumbo to me just from the fact you can use a blonde roux.
That's not the sort of bisque I'm talking about.
I'm talking about this:
Posted on 2/10/23 at 2:32 pm to X123F45
quote:
Short of vietnamese cooking, seafood stock is nothing more than a poor substitute for not having enough seafood in the dish.
Well this should be the dumbest fricking thing I read today.
Posted on 2/10/23 at 2:32 pm to Y.A. Tittle
That's a crawfish étouffée with stuffed heads baw
Posted on 2/10/23 at 2:34 pm to Y.A. Tittle
quote:
Prove me wrong.
No. That would be a redfish courtbouillon.
Posted on 2/10/23 at 2:34 pm to X123F45
Nothing that color would be called an etuffee.
Posted on 2/10/23 at 2:35 pm to Paul Allen
quote:
redfish courtbouillon.
I'd put that in the underrated category, but it's not the pinnacle.
Posted on 2/10/23 at 2:36 pm to MobileJosh
quote:
Well this should be the dumbest fricking thing I read today.
Aww... Little josh is being joshy.
There's a reason our grandmothers didn't bother with seafood stocks, they put 3-4x the seafood in it that our recipes call for now.
Seafood stock is fine for thin stews like cioppino. Keep it away from my bisques and darker stews.
This post was edited on 2/10/23 at 2:39 pm
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