Crawfish Bisque

13 ingredients
10 steps

Ingredients

  • about 50 cleaned crawfish heads
  • 4 Tbsp. cooking oil
  • 1 large onion, chopped
  • 2 c. soaked, drained stale bread
  • salt and pepper to taste
  • 1/2 c. chopped green pepper
  • 1 Tbsp. Worcestershire sauce
  • 1 qt. crawfish tails
  • 1 clove garlic
  • 1/2 c. diced celery
  • 2 Tbsp. chopped parsley
  • 1/4 tsp. red pepper
  • 2 eggs

Directions

  1. 1
    Heat cooking oil in a large iron skillet.
  2. 2
    Add chopped garlic, onion, celery, green pepper and parsley; cook until soft.
  3. 3
    Add cleaned crawfish tails, bread, eggs, salt, pepper and sauce.
  4. 4
    Cook about 15 minutes, stirring constantly to prevent sticking.
  5. 5
    Allow to become cool enough to handle and stuff into the cleaned crawfish heads.
  6. 6
    Roll in flour and brown.
  7. 7
    Make a roux of 3 tablespoons flour.
  8. 8
    Add 1 quart water and drop browned, stuffed heads into the gravy as they become browned.
  9. 9
    Place on low heat and allow to simmer for about 30 minutes.
  10. 10
    Serve over rice.

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