Crawfishorshrimpbisque Recipes

CRAWFISH BISQUE

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.

CRAWFISH MACQUECHOU

Steps:

• Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
• Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.

CRAWFISH OR SHRIMP BISQUE

Steps:

• Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
• Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
• Pour on the fish stock gradually, stirring until well blended.
• Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
• Add the crawfish (or shrimp) and cook for about 5 minutes.
• Season with salt and pepper to taste.
• Serve over rice topped with snipped chives.

CRAWFISH & SHRIMP BISQUE

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.

CRAWFISH BISQUE

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.

ANN AND EUGENE PATOUT'S CRAWFISH BISQUE

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.