Crawfish Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup flour
3/4 cup salad oil (I call it cooking oil)
1/3 total crawfish tails (I use 1 to 2 lbs)
2 large onions, minced
2 stalks celery, minced
1/2 cup parsley, minced
1/2 cup green onions (I use 1 cup)
1 bell pepper, minced
4 cloves of garlic, minced
1 lemon sliced (I use 1 t lemon juice)
1/2 total crawfish fat (can't get it anymore)
salt, black pepper, and red pepper to taste
1 T Worcestershire sauce
1 bay leaf (optional)
3 quarts hot water
pot of cooked rice
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Directions: |
Directions:Combine flour and oil over low heat, stirring constantly to make a brown roux. Add bell pepper, onion, celery, and garlic. Cook until wilted. Add hot water and blend well. Season with salt, peppers, and lemon slices. Add crawfish fat and bay leaf. Cook for 1 hour. Remove bay leaf and add crawfish tails. Cover pot and cook for 15 minutes longer. Add stuffed heads, green onions, and parsley. Cook another 10 minutes. Serve over steamed rice. |
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Personal
Notes: |
Personal
Notes: This is originally the recipe of Dot Lasseigne's mother's childhood friend. We would be invited to their huge Rayne, Louisiana home at least once a year for a crawfish feast. Crawfish fat back then was given (not sold) to you with every pound of crawfish tails you bought at the market. Dot, Paul, Mother, and Daddy would get together a few days before to make the crawfish heads. The bisque was usually made by the Lasseigne's long time housekeeper, Jessie Mae.
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