Crawfish Bisque

Rarely do you see crawfish bisque on a restaurant menu or even made by home cooks. It’s a project. One that is totally worth it. Each step is easy, but there are quite a few steps. But oh! The result. Nothing else can compare. Make it on a rainy Sunday or in between movies or a game. Or just because. This recipe is adapted from the TABASCO® brand Original Red Sauce website.

Uploaded by Sharon LaFleur on 2019-03-09.

Take your time. Put on some tunes ( a great Louisiana playlist is below.) I created the playlist for my daughter’s wedding rehearsal dinner. Lots of Yankees and Brits. Six pounds each of LA crawfish tails for étouffée and boudin (from Kartchner’s) for the appetizer. We needed one suitcase just for the goods and my knives and kitchen essentials. Cooked for 25 in an AirBnB cabin in Plymouth, Mass. Such a joy!!! What a lovely wedding. Such a wonderful marriage. Happy, happy, happy!

Crawfish Bisque

Yield: 8

Author: Louisiana Supper Club

Crawfish Bisque

Crawfish Bisque is a timeless classic ... make it and be amazed and adored!

prep time: cook time: total time:

ingredients:

STUFFING

2 teaspoons TABASCO® brand Original Red Sauce, or to taste
5 lbs. boiled crawfish, chilled is best
3 tablespoons butter
1/2 cup finely chopped onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped celery
1/4 cup finely chopped green onions
2 cloves minced garlic
2 tablespoons minced parsley
1 teaspoon salt
1/2 cup fine dried bread crumbs or panko
1 egg, lightly beaten

BISQUE

2 teaspoons TABASCO® brand Original Red Sauce
4 tbsp olive oil
4 tbsp all-purpose flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1 clove minced garlic
6 cups reserved stock (from boiling the peelings, etc.)
2 tablespoons tomato paste
1 pound peeled crawfish tails
1 1/4 teaspoons salt
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley

instructions:

How to cook Crawfish Bisque

Break down the crawfish separating the heads from the tails. Remove tail meat and reserve. Scoop the fat from the heads and remove to a separate dish. Keep the tail shells for stock. Thoroughly clean out and rinse in cool water 24 heads. Drain on a wire rack and reserve.
For the stock:
Take the remaining heads, shells and claws, and put in a stock pot with 3 quarts water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove from the heat and cool. Strain through a fine-mesh sieve and reserve 6 cups. Set aside.
For the stuffing:
Chop the crawfish tails or pulse them two to three times in a food processor, and set aside.
Heat the butter in a large saucepan over medium heat. Add the onions, bell peppers, celery, green onions, garlic, and parsley. Cook, stirring, until the vegetables are soft and lightly golden, 5 to 6 minutes.
Add the chopped crawfish tails and cook, stirring, for 3 minutes. Remove from heat. Add the salt and TABASCO® Sauce. Add 1/2 cup of the bread crumbs and the egg, and stir to mix. The mixture will be thick. Set aside to cool.
Preheat the oven to 375° F. When the crawfish mixture has cooled, stuff each crawfish head with a heaping teaspoon (more or less depending on the size of the head) and arrange them in a shallow baking pan.
Bake the heads about 20 minutes. Remove from the oven and set aside.
For the bisque:
Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring constantly, make a roux the color of peanut butter. Add the onions, bell peppers and garlic. Cook, stirring, until the vegetables are soft, about 5 minutes.
Add the crawfish fat, reserved stock, tomato paste, salt and TABASCO® Sauce and stir to blend. Bring to a boil, then reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads.
To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl.

Recommended Products:

Tabasco Sauce

Calories

536

Fat (grams)

18

Sat. Fat (grams)

5

Carbs (grams)

26

Fiber (grams)

2

Net carbs

23

Protein (grams)

63

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