Crawfish Bisque With Crawfish Boulettes Recipes

CRAWFISH BISQUE BALLS

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.

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.