Crawfish Bisque Recipe With Stuffed Heads Recipes Recipe Cards

CRAWFISH AND SWEET POTATO BISQUE

Steps:

• In a large nonstick pot coated with nonstick cooking spray, heat oil, sauté onion, green pepper, celery, and garlic until tender for about 7-10 minutes.
• Stir in flour, stir one minute and add molasses, curry, chicken broth, and sweet potatoes. Bring to a boil.
• Reduce heat and cook 10-15 minutes and stir occasionally. Add Half & Half and crawfish, hot sauce and season to taste. Continue cooking 5 more minutes or until heated thoroughly

EARNER'S CRAWFISH BISQUE RECIPE - (4.6/5)

Steps:

• To Prepare Crawfish: Scald live crawfish in almost boiling water for about 15 minutes. Drain and cool. Peel crawfish and save the meat and fat in separate bowls. Grind the crawfish. Set aside. Clean about 200 heads to stuff. Set aside. To Make Gravy: Grind onions, celery, bell pepper, garlic and parsley. In a large heavy pot, heat oil; add flour to make a roux. Stir constantly until browned. Add ground vegetables. Cook on low fire about 30 minutes. Add tomato paste and crawfish fat. Cook about 30 minutes. Add hot water and let cook on low fire. Add 2 1/2 cups ground crawfish tails, salt, and pepper. Cook on high fire about 20 minutes. To Make Stuffing for Heads: Preheat oven to 400ºF. Grind onions, celery, bell pepper, garlic, and parsley. Fry remaining crawfish tails and ground vegetables in hot cooking oil; cool. Add remaining crawfish fat and eggs. Mix in bread crumbs, salt, and red pepper. Stuff the crawfish heads. Dip the stuffed part of head in flour and place on cookie sheet. Bake 20 minutes. Add baked crawfish heads to gravy. Cook on low fire about 1 hour. More hot water may be added if too thick. Stir carefully. Serve in soup bowls over rice. Garnish with green onions.

LOUISIANA CRAWFISH BISQUE

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.

CRAWFISH BISQUE

Steps:

• Make a light brown roux with flour and oil; add onions, garlic, celery, tomatoes and tomato sauce and cook, stirring constantly, about 15 minutes.
• Add 3/4 cup of butter and cook an additional 5 minutes. Add ground crawfish tails and water and simmer 20 minutes.
• Remove from heat and cool about 20 minutes; add salt, black pepper, cayenne pepper and enough bread crumbs to make mixture stiff.
• Stuff crawfish heads and sprinkle tops with bread crumbs; bake at 350 degrees for 30 minutes.
• To serve, place stuffed heads in a large soup bowl and pour Bisque gravy over the top; serve with cooked rice.
• BISQUE
• Make a roux with flour and oil; add onions, celery, garlic, bell pepper and tomatoes and cook for about 7 minutes over medium heat, stirring constantly.
• Add water, salt and cayenne pepper; bring to a boil, lower heat and simmer for about 45 minutes.
• Add 3/4 cup of butter and simmer 20 minutes; add crawfish tails and continue cooking for about 15 minutes.
• Serve with hot fresh, french bread