Crawfish Bisque
Ingredients for Stuffing:
2 tablespoons Olive oil
1 medium White onion (chopped)
1 medium Bell pepper (chopped)
4-5 cloves Garlic (chopped)
12 Cleaned crawfish heads
½ pound Crawfish tail meat (chopped)
2-3 cups Fresh bread crumbs
½ cup Water
Kosher salt, pepper, and all-purpose seasoning to taste
Ingredients for Bisque:
2 quarts Water or seafood stock
1 pint Dark roux (either jarred or homemade)
1 medium White onion (chopped)
1 medium Bell pepper (chopped)
3-4 cloves Garlic (chopped)
1 bunch Green onions (sliced)
Kosher salt, pepper, and all-purpose seasoning to taste
Method for Stuffing:
Add oil to heavy pot over medium-high heat.
Add onions and bell pepper cooking until onions are clear.
Add garlic and cook for 1-2 minutes more, then remove from heat and allow to cool.
In a large bowl combine crawfish meat, cooked onion mixture, water, bread crumbs, and dry seasoning to taste, mixing until well combined.
Stuff crawfish heads with mixture and set aside.
Method for Bisque:
Add water to large, heavy pot over medium-high heat.
Once boiling, add roux a tablespoon at a time making sure it is completely melted before more is added.
Add roux until the liquid is thick enough to coat the back of a spoon.
Reduce heat to simmer, and stuffed crawfish heads, onions, bell pepper, and garlic.
Cook uncovered for 10-12 minutes, or up to a half an hour stirring occasionally.
Season with dry seasoning to taste.
Add green onions just before serving.
Serve over medium grain rice.
Crawfish Etouffee’
Ingredients:
1lb. Louisiana crawfish tail meat
4 ounces Unsalted butter (1 stick)
2 tablespoons Olive oil
¼ cup All-purpose flour
1 medium Yellow onion (chopped)
3-4 cloves Garlic (chopped)
1 medium Bell pepper (chopped)
1 quart Water or seafood stock
1 cup Green onions (sliced)
Kosher salt, black pepper, cayenne pepper, and all-purpose seasoning to taste
Method:
Place butter and olive oil in heavy 5 quart pot over medium-high heat until butter is melted.
Whisk in flour until incorporated then add onions and bell pepper cooking until onions are clear and roux is the color of peanut butter.
Add garlic and cook for 1-2 minutes.
Stir in liquid and heat until boiling then reduce to simmer.
Cook for 5-10 minutes stirring occasionally.
Add dry seasoning to taste.
Add crawfish and cook for 3-5 minutes.
Add green onions, taste, and adjust seasoning.
Serve over medium grain white rice.
Stay hungry.