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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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An alternative bisque recipe that does not involve cleaning & stuffing the heads. Ingredients:
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 |
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.
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