Bisque D'écrivesses - Crawfish Bisque

“Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 dozen crawfish
  • 1 quart water
  • 1 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tablespoon parsley, minced
  • 2 stalks celery, diced
  • 18 teaspoon thyme
  • 3 tablespoons butter
  • 1 tablespoon flour
  • Crawfish Stuffing
  • 6 tablespoons cracker crumbs
  • milk
  • crawfish meat (use the 2 dozen listed above)
  • 1 12 tablespoons butter, melted
  • 1 small onion, peeled and minced
  • 1 tablespoon flour
  • 1 tablespoon stock (fish preferred, but chicken will do)
  • 1 tablespoon parsley, minced
  • salt and pepper
  • 1 egg, beaten

Directions

  1. Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
  2. Place in stockpot with water, vegetables and thyme.
  3. Remove crawfish, reserving stock.
  4. Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
  5. Drain stock.
  6. For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
  7. Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
  8. Drain on paper towels and keep hot.
  9. Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
  10. Season, add stuffed heads and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: