CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
CRAWFISH BISQUE WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Categories main-dish
Time 3h5m
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
Steps:
- For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
- For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
- Combine all ingredients and store in an air-tight container.
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
CRAWFISH BISQUE (CRAWFISH BALLS INSTEAD OF HEADS)
This recipe for Crawfish Bisque (Crawfish Balls Instead of Heads), by Rose Martin - Administrative Services, is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com
Provided by gailanng
Categories Crawfish
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- NOTE: Drain all liquids from the 3 pounds of tails before grinding and reserve for later use. It is a good idea to use hands and squeeze the liquids from the tails. Grind all crawfish tails with food processor. Use 2 lbs of tails for the balls and the remaining 1 lb for the gravy.
- CRAWFISH BALLS: In a large bowl, add 2 lbs. of ground crawfish tails, onions, celery, parsley, shallots and bread crumbs and mix thoroughly. While mixing, season mixture with salt, black pepper, red pepper and garlic powder. Add 4 raw eggs to mixture and mix thoroughly. Form into 1" to 2" balls. After balls are made, deep fry the balls until they are golden brown. Set them aside to add to gravy later.
- GRAVY: In a medium-sized thick bottom stock pot, add cooking oil and flour and cook on medium to high heat stirring constantly until roux is golden brown. Add onions, celery, garlic and bell pepper and sauté until onions are clear. Add ground crawfish tails to mixture sauté for 8 to 10 minutes. Add crawfish liquids that were removed from tails prior to processing, chicken broth; bring to boil. Add shallots and parsley and cook on gently boil for 1 hour. Add fried crawfish balls to gravy and cook on medium to low heat for about another 30 minutes. Season to taste and add water as necessary (gravy should be a heavy and smooth consistency). Serve over white rice.
Nutrition Facts : Calories 675.5, Fat 46.2, SaturatedFat 6.7, Cholesterol 274.9, Sodium 398.8, Carbohydrate 30.6, Fiber 2.3, Sugar 3.2, Protein 34.2
EASY CRAWFISH BISQUE
Very quick and easy recipe that is bouncing with flavor. It sounds like it might not be good with all the processed cans and cheese, but it's wonderful! I first had it as a very hearty soup that will have you going back for seconds. My husband and I often eat it as a sauce over rice or pasta since it's so rich and it makes it last a lot longer. If you can't find Cr of Onion soup use onion soup. My Mom adds 2 cans of sliced potatoes to the mix, I don't.
Provided by Dr.JenLeddy
Categories Crawfish
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
- **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
- Add soups and milk, stir until well incorporated.
- Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
- Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
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CRAWFISH BISQUE RECIPE - JULIA CHILD'S CRAYFISH BISQUE
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5/5 (5)Total Time 3 hrs 35 minsCategory SoupCalories 409 per serving
- To make the crawfish butter, smash the shells to a pulp. This can be done in a mortar and pestle, or in a strong blender or food processor -- or with a mallet in a bowl. You really want to mash everything well so you get more flavor from the shells.
- To make the broth, heat the oil in a large stockpot over medium heat. Add the crawfish shells and smash them to bits with a potato masher. Crush and stir them as they cook until they are all in pieces. Let this cook for a few minutes, then mix in the fennel, carrot and onion. Cook for 5 minutes, stirring often. Mix in the garlic, dried mushrooms and tomato paste. Turn the heat as high as it will go and stir-fry this for 2 minutes.
- Heat 2 tablespoons crawfish butter in a large soup pot over medium-high heat. Saute the onion until soft and translucent. Do not let it brown. Pour in the vermouth or brandy and let this boil for a minute.
CRAWFISH BISQUE | REALCAJUNRECIPES.COM: LA CUISINE DE …
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5/5 (7)Total Time 2 minsCategory Main Dishes
- To prepare the stuffing, melt the butter in a medium to large pot. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear. Add the garlic and the chopped up crawfish. Cook for 10 minutes stirring to prevent sticking. Add the water and cook for 2 minutes.
- Stuff each crawfish head with the mixture and coat with flour. I like to add a little more cayenne to my flour. After coating, place on a cookie sheet and bake for 30 minutes. If you made too much stuffing, save to put in the stew.
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- To PREPARE THE STUFFING: Coursely, grind up 2 pounds of peeled crawfish tails with the onions, bell pepper and garlic. Add seasoning (salt, black and red pepper to taste. Mix thoroughly. Add ground bread slices to the crawfish mixture and mix thoroughly until firm in consistency ( roll small balls in the palm hands).
- TO STUFF the HEADS: Take 1 1/2 teaspoons of the stuffing and place firmly into the heads until all the stuffing has been used. Set aside and allow to set in the refrigerator at least a few hours (or overnight), so all the flavors come together.
- TO PREPARE the BISQUE GRAVY: Mix the oil and flour in a heavy 4 quart saucepan. Cook over a medium high heat, stirring CONSTANTLY until a dark brown color is reached. Slowly, add 1 quart of water and allow to slow boil for 30 minutes, until pretty thick. You can add more water, to reach the desired consistency, but do NOT add more than 1 more quart of water.
- TO PREPARE the FINISHED BISQUE: Add the stuffed crawfish heads to the roux gravy, which is slowly boiling. Add the other 2 pounds of peeled Louisiana Crawfish tails. Add the green onions and season to taste with salt and red (cayenne) pepper. Allow to cook on medium heat for about another 30 minutes. Taste for seasoning and adjust as necessary.
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