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 DELICACY
Make and share this Crawfish Delicacy recipe from Food.com.
Provided by belong64
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Microwave first 4 ingredients in a 13x9-inch microwave-safe dish on HIGH 6 to 8 minutes or until tender.
- Stir in crawfish; microwave at HIGH 6 minutes.
- Stir in flour and next 8 ingredients.
- Microwave, uncovered, on HIGH 15 minutes, stirring twice.
- Microwave, covered, on MEDIUM (50 % power) 15 minutes, stirring twice.
- Serve over hot cooked rice; garnish, if desired.
- You may substitute 4 cups chopped, cooked chicken for crawfish tails if you desire.
- To prepare on Stove Top: Saute onion, bell pepper, and celery in hot oil in a large saucepan. Stir in crawfish and next 9 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes.
Nutrition Facts : Calories 221.3, Fat 14.8, SaturatedFat 2, Cholesterol 121.3, Sodium 224.2, Carbohydrate 4.2, Fiber 0.7, Sugar 0.8, Protein 17.5
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