Bisque D'écrivesses - Crawfish Bisque |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 dozen crawfish |
1 quart water |
1 onion, peeled and diced |
2 carrots, peeled and diced |
1 tablespoon parsley, minced |
2 stalks celery, diced |
1/8 teaspoon thyme |
3 tablespoons butter |
1 tablespoon flour |
6 tablespoons cracker crumbs |
milk |
crawfish meat (use the 2 dozen listed above) |
1 1/2 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.
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