Crawfish Bisque

Name: Crawfish Bisque
Ingredients: 1/4 cup olive oil; 10 pounds crawfish, boiled, peeled and shells and tail meat reserved; 2 tablespoons all-purpose flour; 4 cloves garlic, chopped; 2 onions, chopped; 2 stalks lemongrass, chopped; 1 stalk celery, chopped; 1 bulb fennel, chopped; 1 thumb ginger, chopped; 1/4 cup white rice; 1 tablespoon tomato paste; 1 teaspoon crushed red pepper flakes; 1 bay leaf; 1 sprig thyme; 1/4 cup brandy; 6 cups crawfish stock; 2 cups heavy cream; 1 lime, zested; Salt and freshly ground black pepper; Hot sauce, such as Tabasco

20 ingredients

13 steps

Ingredients

1/4 cup olive oil
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
2 tablespoons all-purpose flour
4 cloves garlic, chopped
2 onions, chopped
2 stalks lemongrass, chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 thumb ginger, chopped
1/4 cup white rice
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 bay leaf
1 sprig thyme
1/4 cup brandy
6 cups crawfish stock
2 cups heavy cream
1 lime, zested
Salt and freshly ground black pepper
Hot sauce, such as Tabasco

Directions

1

Heat the olive oil in a large soup pot set over high heat.
2

Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
3

Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger.
4

Reduce the heat to medium and cook for 15 minutes.
5

Add the rice, tomato paste, red pepper flakes, bay leaf and thyme.
6

Stir and cook for another 5 minutes.
7

Add the brandy and cook for several minutes while stirring.
8

Add the stock and the cream, and stir.
9

Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer.
10

Simmer for 25 minutes and then remove from the heat.
11

Puree in a blender and strain through fine mesh strainer.
12

Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce.
13

Serve hot.