Crawfish Bisque

2002-07-28
  • Yield : 8 servings
  • Servings : 8 servings
  • Prep Time : 45m
  • Cook Time : 1:20 h
  • Ready In : 2:5 h
  • FavoriteLoadingAdd to Recipe Box

This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a breading mixture. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note: clean the crawfish heads of the membranes and cartilage leaving only the carcass. If you do not use them at that time, the heads can be frozen for future use or prepared with the stuffing and then frozen for future use.
No crawfish heads, no problems…make some boulettes.

Ingredients

  • Crawfish Head Stuffing
  • 1/4 stick butter
  • 1 cup onion
  • 1/2 cup bell pepper
  • 1/2 cup celery
  • 1 tsp salt
  • 1/3 tsp cayenne
  • 1 package crawfish tails, rinsed and chopped or passed thru food processor
  • 1 tbsp garlic, chopped
  • 1/4 cup water
  • 3/4 cup real fine breadcrumbs
  • 3/4 tbsp parsley chopped
  • 30 to 40 crawfish heads
  • All purpose flour for coating
  • Bisque Stew
  • Roux (see our website)
  • 1 1/2 cup onions, chopped
  • 1 cup bell pepper
  • 1 cup celery, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1 package uncooked crawfish tails cleaned and rinsed off of fat
  • 1 to 1 1/2 quart of water seasoned with 1/2 tablespoon Zatarins crab boil
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley

Directions

Step 1

To prepare the stuffing, melt the butter in a medium to large pot. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear. Add the garlic and the chopped up crawfish. Cook for 10 minutes stirring to prevent sticking. Add the water and cook for 2 minutes.

Step 2

Remove from the heat and pour into a mixing bowl. Mix in the breadcrumbs and parsley. Cool.

Step 3

Preheat oven to 350 degrees.

Step 4

Stuff each crawfish head with the mixture and coat with flour. I like to add a little more cayenne to my flour. After coating, place on a cookie sheet and bake for 30 minutes. If you made too much stuffing, save to put in the stew.

Step 5

For the Bisque Stew: In a large cast iron pot or heavy quart pot, make a roux. I like to make a dark roux for my bisque. See on our website on how to make a roux. After the roux is the color you like, add the onions, bell pepper, celery, salt and cayenne. Cook and continually stir until the vegetables are soft.

Step 6

Add the crawfish tails and cook for 3 minutes. Add the seasoned water and bring to a boil. Reduce heat and simmer on low about 1 hour.

Step 7

Add the leftover stuffing mix, the stuffed crawfish heads, the parsley and green onions and cook for 15 to 20 minutes.

Serve over rice. The stuffing can be removed with a fork. Being a true Cajun, we love to suck out the remaining mixture and flavor from the outside of the shell.

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