Bisque D'écrivesses - Crawfish Bisque

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    dozen crawfish
  • 1
    quart water
  • 1
    onion, peeled and diced
  • 2
    carrots, peeled and diced
  • 1
    tablespoon parsley, minced
  • 2
    stalks celery, diced
  • 18
    teaspoon thyme
  • 3
    tablespoons butter
  • 1
    tablespoon flour
  • Crawfish Stuffing
  • 6
    tablespoons cracker crumbs
  • crawfish meat (use the 2 dozen listed above)
  • 1 12
    tablespoons butter, melted
  • 1
    small onion, peeled and minced
  • 1
    tablespoon flour
  • 1
    tablespoon stock (fish preferred, but chicken will do)
  • 1
    tablespoon parsley, minced
  • salt and pepper
  • 1
    egg, beaten
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DIRECTIONS

  • Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
  • Place in stockpot with water, vegetables and thyme.
  • Remove crawfish, reserving stock.
  • Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
  • Drain stock.
  • For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
  • Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
  • Drain on paper towels and keep hot.
  • Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
  • Season, add stuffed heads and serve.
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