Crawfish Bisque Balls

An alternative bisque recipe that does not involve cleaning & stuffing the heads.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• Bisque Balls

• 2  lbs  peeled crawfish tails
• 1  medium onion, coarsely chopped
• 2  celery ribs, coarsely chopped
• 1  cup  plain breadcrumbs
• 2  eggs, lightly beaten
• 1 1⁄2 teaspoons salt (to taste)
• 1⁄2 teaspoon  red pepper (to taste)
• 2  tablespoons  chopped fresh parsley

• Bisque Gravy

• 1⁄2 cup  vegetable oil
• 1⁄2 cup flour
• 1  medium onion, chopped
• 2  celery ribs, chopped
• 4  cups water
• 2  teaspoons salt (to taste)
• 1⁄2 teaspoon  red pepper (to taste)
• 1 (8 ounce) can tomato sauce
• 1  lb  fresh crawfish tail
• 1⁄4 cup  chopped green onion (optional)
• 1⁄4 cup  chopped fresh parsley (optional)
•  cooked rice

Directions

1. Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
2. Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
3. Place on greased baking sheet. Bake 20 minutes at 350*.
4. Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
5. Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
6. Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
7. If desired, add the chopped green onions & parsley just prior to serving.
8. Serve over cooked rice.