Crawfish Bisque

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.