Crawfish bisque is the pinnacle of Cajun cooking. It takes 3 days to make this dish but it is worth it.
Day three brings all the hard work together. You need a stick and half of butter, 1 cup of AP flour, 4 cups of trinity (minced onions, bell peppers, and celery), 6 cloves of garlic, one 4 oz can of tomato paste (optional), 3 quarts of stock made on day one, the stuffed heads made on day two, 2 pounds of peeled Louisiana crawfish tails, 4 tablespoons chopped parsley, and a half a bunch of chopped green onions.
In a large soup pot with a heavy bottom melt butter over low heat. Clarify butter for about 10 minutes or until the milk solids begin to brown. Add a cup of flour and mix well with a whisk. Raise heat to medium and cook flour until it becomes the color of peanut butter. Add trinity and mix well with a large spoon. You no longer need the whisk. Cook covered for 20 minutes stirring occasionally.
When the trinity is soft, add garlic and tomato paste if desired. Cook over low heat for 3 to 5 minutes stirring everything together. Add crawfish stock and stuffed heads and bring to a boil. Reduce the heat to a simmer and cook for 40 minutes. Add crawfish tails, parsley, and green onion and simmer for 20 additional minutes. Serve over rice. Feeds 10 to 15 people.
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Original post here: [https://www.reddit.com/r/Seafood/comments/1dbf1a7/stuffed_crawfish_heads/](https://www.reddit.com/r/Seafood/comments/1dbf1a7/stuffed_crawfish_heads/)
Crawfish bisque is the pinnacle of Cajun cooking. It takes 3 days to make this dish but it is worth it.
Day three brings all the hard work together. You need a stick and half of butter, 1 cup of AP flour, 4 cups of trinity (minced onions, bell peppers, and celery), 6 cloves of garlic, one 4 oz can of tomato paste (optional), 3 quarts of stock made on day one, the stuffed heads made on day two, 2 pounds of peeled Louisiana crawfish tails, 4 tablespoons chopped parsley, and a half a bunch of chopped green onions.
In a large soup pot with a heavy bottom melt butter over low heat. Clarify butter for about 10 minutes or until the milk solids begin to brown. Add a cup of flour and mix well with a whisk. Raise heat to medium and cook flour until it becomes the color of peanut butter. Add trinity and mix well with a large spoon. You no longer need the whisk. Cook covered for 20 minutes stirring occasionally.
When the trinity is soft, add garlic and tomato paste if desired. Cook over low heat for 3 to 5 minutes stirring everything together. Add crawfish stock and stuffed heads and bring to a boil. Reduce the heat to a simmer and cook for 40 minutes. Add crawfish tails, parsley, and green onion and simmer for 20 additional minutes. Serve over rice. Feeds 10 to 15 people.
Damn yea I would eat the shit out of that
Good job looks great