Bisque D Crivesses Crawfish Bisque Recipes

Steps:

• Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
• Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
• Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
• Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

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.

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.

Steps:

• Soak the live crawfish in cold water for at least 10 minutes, and then thoroughly wash them, a small batch at a time, in a colander set under cold running water.
• Combine the water, the 2 cups of coarsely chopped onions, 3 of the parsley sprigs, the bay leaf, thyme and peppercorns in a heavy 8-to 10-quart pot and bring to a boil over high heat. Using tongs drop in the crawfish and boil them briskly, uncovered, for 5 minutes.
• With the tongs or a slotted spoon, transfer the crawfish to paper towels to drain. Then boil the liquid remaining in the pot over high heat until it is reduced to about 2 quarts. Strain the stock through a fine sieve lined with a double layer of dampened cheesecloth and set over a saucepan. Reserve 6 cups of the stock, and discard the vegetables and seasonings.
• When the crawfish are cool enough to handle, shell them one at a time in the following manner: With your hands, break off the ridged tail, snap it in half lengthwise and lift out the meat in one piece. Set the meat aside, but discard the tail shell. Some or all of the yellow fat, or "butter" from the body of the crawfish may slide out when you break off the tail. If it does, reserve it.
• Snap off the large claws and the smaller legs of the crawfish and-if you like-break the claws with a nutcracker and pick out the bits of meat. Discard the claw shells and legs. Cut off the top of the head just behind the eyes and discard. Then scoop the body shell clean with the tip of a finger or thumb and pick out any fat. Set this shell and all the fat aside, and discard the intestinal matter.
• Put all of the crawfish meat and fat through the finest blade of a food grinder, or chop it as fine as possible. There should be about 3 cups of the ground meat. Reserve the meat and 48 of the crawfish body shells, which in Louisiana are referred to as crawfish "heads".
• To prepare the bisque, bring the reserved 6 cups of crawfish stock to a boil over high heat. Remove the pan from the heat and cover tightly to keep the stock hot.
• In a heavy 6- to 8-quart casserole, warm the brown roux over low heat for 2 or 3 minutes, stirring it all the while. Add 2 cups of the finely chopped onions, the celery and 2 tablespoons of the garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown.
• Stir in the tomatoes, tomato paste, the 3 remaining parsley sprigs and 2 teaspoons of the salt. Stirring constantly, pour in the hot stock in a slow, thin stream and bring to a simmer over moderate heat. Immediately reduce the heat to low and simmer, partially covered, for 45 minutes.
• Strain the entire contents of the casserole through a fine sieve set over a deep pot, pressing down hard on. the vegetables and seasonings with the back of a large spoon to extract all their juices before discarding the pulp. Then return the crawfish bisque to the casserole.
• Meanwhile, prepare the stuffed crawfish "heads" in the following manner: In a heavy l2-inch skillet, melt 6 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and, stirring frequently, fry them until they are crisp and golden brown. With a rubber spatula, scrape the crumbs into a deep bowl and set them aside.
• Add the remaining 8 tablespoons of butter to the skillet and melt over moderate heat. Drop in the remaining cup of finely chopped onions, the scallions and the remaining 2 teaspoons of garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
• Scrape the contents of the skillet into the bowl of toasted bread crumbs. Add 2 cups of ground crawfish meat, the ¼ cup of chopped parsley, ½ teaspoon of the red pepper and the remaining teaspoon of salt, and mix the stuffing ingredients together gently but thoroughly.
• For each stuffed crawfish head, scoop up about 1 tablespoonful of the stuffing and pack it tightly into one of the reserved shells. Immerse each head in the beaten eggs and turn it about in the flour to coat it evenly. As you proceed, set the stuffed heads aside on a platter or wax paper.
• Preheat the oven to its lowest setting, then line a large shallow baking dish with a double thickness of paper towels and set it on the middle shelf of the oven.
• Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350° on a deep-frying thermometer.
• Deep-fry the coated stuffed crawfish heads, seven or eight at a time, turning them about with a slotted spoon until they are golden brown on all sides. As they are fried, transfer them to the paper-lined dish and keep them warm in the oven until you are ready to serve them.
• Shortly before you plan to serve the bisque, bring it to a simmer over moderate heat. Stir in the remaining cup of ground crawfish meat and 1 teaspoon of red pepper and simmer, partially covered, for about 15 minutes. Taste for seasoning. Ladle the bisque into a large heated tureen or individual soup plates and, just before serving, drop in the crawfish heads.

Steps:

• Combine in a very large pot and heat just to boiling and then simmer covered --
• 4 cans Cambell's cream of potato soup.
• 1 can cream of mushroom soup.
• 1 can cream of celery soup.
• 1 quart chicken broth.
• 2 tablespoons Tony Chachere's.
• Meanwhile, sautee the following vegetables in olive oil --
• 1 large white onion, chopped.
• 1 red bell pepper, chopped.
• 1 green pepper, chopped.
• 2 large stalks celery, chopped.
• 1 heaping tablespoon minced garlic.
• salt & black pepper.
• When the vegetables are soft, add to simmering pot.
• And add 6-8 cups frozen corn.
• Simmer covered for at least two hours --
• Then add --
• 2 pounds Louisiana crawfish tails with fat.
• 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
• Simmer covered for 15-20 minutes --
• Turn off heat and add 1 pint of 1/2 & 1/2 cream.
• Stir to heat through and serve.

Steps:

• Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
• Place on greased baking sheet. Bake 20 minutes at 350*.
• 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.
• Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
• Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
• If desired, add the chopped green onions & parsley just prior to serving.
• Serve over cooked rice.

Steps:

• Boil crawfish in a large pot of water.
• Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
• Heat oil in large sauce pan or Dutch oven.
• Add crawfish shells, paprika and cayenne. Saute 5 minutes.
• Add water and bring to boil. Reduce heat and simmer 30 minutes.
• Strain liquid into another pan.
• Crush shells to remove remaining liquid and add that liquid. Discard shells.
• Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
• Simmer 1 hour, stirring frequently.
• Add brandy and crawfish tail meat. Simmer 10 minutes.
• Serve hot.

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.

Steps:

• 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.