I need a good crawfish bisque recipe

1)Dark roux

2)yellow onion
bell pepper
celery
seasoning(salt, black pepper, red pepper, onion powder, granulated garlic, crystal hotsauce)

3)fresh garlic and green onion (the white ends save the green ends for later)

4)add Crawfish stock (all shells except for the heads save for stuffing) you can add water instead just adjust the seasoning accordingly

5) add tails, crawfish fat, and baked stuffed heads. (dont simmer too long it will over cook the tails and cause the stuffed heads to fall apart.Season to taste

cool down the pot quickly and let sit overnight. reheat when ready and add green onions a re-season to taste

serve with crusty bread or with rice. it's up to you

Stock) shells,onion,celery,water, bay leaf, black pepper, boil and skim foam off top

heads) in a food processor add crawfish tails, onion, garlic, salt, pepper, red pepper, a little oil, bread crumbs and an egg. pulse till mixed. dont make a mouse out of it. stuff into cleaned heads and bake at 375 for 20-25 min or till brown

Ever tried Kary's Roux Bisque in a bag?

If you cannot find it in the ROUX section at your local grocery store

Just follow the instructions, I use twice the amount of seafood. It's by far the easiest thing you will ever cook and still be one of the best bisque you will ever eat.

It's not the roux thats tough it's cleaning and stuffing all those heads....I make about once every ten years...it takes me that long to forget how much trouble it was....and I like to cook!

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To me Crawfish Bisque was never worth the effort and etouffee taste better anyway.

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Blasphemy! My g/mom's recipe is proof of the existence of a loving God!

quote:

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To me Crawfish Bisque was never worth the effort and etouffee taste better anyway.

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Ageed. Made it once...never again...I can make better dishes than this one.