Crawfish Bisque

Name: Crawfish Bisque
Ingredients: 12 cup corn oil or 12 cup bacon fat; 13 cup all-purpose flour; 1 large onion, peeled and chopped; 1 -2 clove garlic, peeled and finely chopped; 1 stalk celery & leaves, chopped; 4 scallions, white and green parts chopped seperately; 1 quart water; 14 cup tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 6 tablespoons chopped fresh parsley; 8 allspice berries; 3 cloves; 1 teaspoon salt; 14 teaspoon black pepper; 14 teaspoon white pepper; 14-12 teaspoon cayenne pepper; 2 tablespoons lemon juice; 3 lbs uncooked crayfish tails, with fat if available; hot freshly cooked rice

20 ingredients

11 steps

Ingredients

12 cup corn oil or 12 cup bacon fat
13 cup all-purpose flour
1 large onion, peeled and chopped
1 -2 clove garlic, peeled and finely chopped
1 stalk celery & leaves, chopped
4 scallions, white and green parts chopped seperately
1 quart water
14 cup tomato paste
1 teaspoon dried thyme
1 bay leaf
6 tablespoons chopped fresh parsley
8 allspice berries
3 cloves
1 teaspoon salt
14 teaspoon black pepper
14 teaspoon white pepper
14-12 teaspoon cayenne pepper
2 tablespoons lemon juice
3 lbs uncooked crayfish tails, with fat if available
hot freshly cooked rice

Directions

1

Heat the oil in a large, heavy pan.
2

Add the flour and cook, stirring, to make medium brown roux (the color of peanut butter).
3

Add the onion, garlic, celery and the white parts of the scallions and cook until softened, stirring occasionally.
4

Gradually stir in the water, then add the tomato paste, thyme, bay leaf, 4 Tbsp of the parsley, allspice berries, cloves, salt, peppers, cayenne to taste and the lemon juice.
5

Bring to a boil, stirring well.
6

Chop about one-quarter of the crawfish tails and add with the fat, if available.
7

Cover and simmer for 1 hour, stirring occasionally.
8

Add the remaining whole crawfish tails and simmer, covered for 15 minutes or longer.
9

Stir in the green parts of the scallions and the remaining parsley.
10

Serve hot over rice.
11

NOTE*** If available, add 12 or more stuffed crawfish heads (thawed if frozen) 5 minutes before serving.