Ggs Crawfish Bisque Recipes

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 WITH CRAWFISH BOULETTES

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.

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.

GG'S CRAWFISH BISQUE

Steps:

• Saute onions in butter.
• Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.

CREAMY CRAWFISH BISQUE

Steps:

• Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
• As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
• Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
• Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
• Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
• Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.