Crawfish bisque

Name: Crawfish bisque
Ingredients: Excellent site! Enjoy!; 1-1/2 cups (350 ml) crawfish tails; 1-1/2 pint cold water; 1/4 cup (60 ml) cooking oil; 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat; 1/4 cup (60 ml) all-purpose flour; 1 tsp (5 ml) salt; 1 small onion, chopped; 1/4 tsp (1 ml) sugar; 1 stick celery, chopped; 1/4 tsp (1 ml) red pepper; 1 clove garlic, mashed; 1 tbsp (15 ml) green onion; 1 bay leaf; 1 tbsp (15 ml) chopped parsley; 3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped

16 ingredients

9 steps

Ingredients

Excellent site! Enjoy!
1-1/2 cups (350 ml) crawfish tails
1-1/2 pint cold water
1/4 cup (60 ml) cooking oil
1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) salt
1 small onion, chopped
1/4 tsp (1 ml) sugar
1 stick celery, chopped
1/4 tsp (1 ml) red pepper
1 clove garlic, mashed
1 tbsp (15 ml) green onion
1 bay leaf
1 tbsp (15 ml) chopped parsley
3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped

Directions

1

In a heavy bottomed pot, make a roux by adding flour to heated oil.
2

Over low heat, stir constantly until a deep golden brown.
3

Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
4

Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
5

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
6

Add sauce to fat and water, let simmer 1 hour.
7

Season with salt and pepper again if needed.
8

Add crawfish tails,green onion and parsley.
9

Serve in soup plate over a scoop of cooked rice.