LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
ANN AND EUGENE PATOUT'S CRAWFISH BISQUE
Provided by Marian Burros
Categories dinner, project, main course
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Rinse crawfish; place in large pot of boiling water. Cook for one minute. Remove crawfish from water. Cool.
- Remove tail meat from crawfish: break off the ridged tail, snap in half lengthwise, lift out meat in one piece. Place tail shells in large pot. Remove black vein if it remains. Carefully remove the yellow fat from tail and body so the mud sack doesn't burst; add to pot. Snap off claws and smaller legs; place in pot. Clean out the body cavity, called the head; discard eyes. Rinse shells; place in pot.
- Add 2 cups crawfish fat to pot with 3 quarts water; simmer stock until reduced to 2 1/2 quarts, about 30 minutes.
- Chop half of the onions, green peppers and celery finely.
- Melt butter in large skillet; saute finely chopped vegetables for 10 minutes, until very soft. Add 1/2 cup crawfish fat; cook 2 or 3 minutes more.
- Chop 1 pound of crawfish tails very fine. Add to skillet; simmer 3 minutes.
- Mix 1/2 teaspoon cayenne, 1/4 each teaspoon white and black pepper, salt and 5 or 6 dashes hot pepper sauce into crawfish mixture. Simmer 3 minutes. If mixture is not thick enough for stuffing, add bread crumbs.
- Add 2 tablespoons each parsley and green onion; cool and use to fill crawfish heads.
- Lightly dredge the opening of the stuffed heads in flour. Oil cookie sheet; bake heads at 350 degrees until brown, about 20 minutes. Refrigerate, if not using immediately.
- Make roux: combine oil and flour in heavy skillet; cook over very low heat, stirring occasionally. Roux will begin to color slowly, taking about 45 minutes to reach desired nut-brown color. Toward end of cooking, watch roux carefully, making sure it does not burn. Roux may be made ahead and reheated.
- To assemble dish, dice remaining onion, green pepper and celery; add to boiling stock. Return to boil. Pour a little of the stock at a time into hot roux, stirring. Return roux mixture to stockpot, bring to boil; reduce heat and simmer, uncovered for 45 minutes. Five minutes after adding roux, stir in remaining cayenne, white and black pepper, salt to taste and hot pepper sauce.
- To serve, put stuffed heads in bisque and cook for eight minutes; add remaining 1 1/4 pounds of tails (this includes approximately 1/2 pound removed from live crawfish); cook another two minutes. Adjust seasoning.
- Stir in remaining green onion and parsley. Serve over rice in individual bowls.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams
CRAWFISH BISQUE BALLS
Make and share this Crawfish Bisque Balls recipe from Food.com.
Provided by VT Mtngirl
Categories Crawfish
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1
PAPPADEAUX CRAWFISH BISQUE
Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 8 , 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7
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