Crawfish Bisque (with head stuffing)
Ingredients
- 60-70 cleaned crawfish heads
- 1 whole medium head of garlic, peeled and ground up
- 1 medium bell pepper, cleaned, seeded and chopped
- 1 medium-large white (sweet) onion, peeled and chopped fine
- 5 slices of bread, ground up
- salt and pepper to taste
- 2 cups of flour
- 2 cups of canola oil
- 2 quarts of water
- 4 pounds of peeled LOUISIANA crawfish tails (2 pounds for the heads, and 2 pounds for the bisque gravy)
- 1 bunch of freshly chopped green onions
Step-by-Step Instructions
- To clean the heads: use a spoon with a serrated edge and scoop out the insides, cleaning the shell well of any debris, remove eyes and feelers. Rinse thoroughly and set aside.
- To PREPARE THE STUFFING: Coarsely grind up 2 pounds of peeled crawfish tails with the onions, bell pepper and garlic. Add seasoning (salt, black and red pepper) to taste. Mix thoroughly. Add ground bread slices to the crawfish mixture and mix thoroughly until firm in consistency (you should be able to roll small balls in the palm of your hands).
- TO STUFF the HEADS: Take 1 1/2 teaspoons of the stuffing and place firmly into the heads until all the stuffing has been used. Set aside and allow to set in the refrigerator at least a few hours (or overnight), so all the flavors come together.
- TO PREPARE the BISQUE GRAVY: Mix the oil and flour in a heavy 4 quart saucepan. Cook over a medium-high heat, stirring CONSTANTLY until a dark brown color is reached (about 30-45 minutes). Slowly add 1 quart of water and allow to slow boil for 30 minutes, until pretty thick. You can add more water to reach the desired consistency, but do NOT add more than 1 more quart of water.
- TO PREPARE the FINISHED BISQUE: Add the stuffed crawfish heads to the roux gravy, which is slowly boiling. Add the other 2 pounds of peeled Louisiana Crawfish tails. Add the green onions and season to taste with salt and red (cayenne) pepper. Allow to cook on medium heat for about another 30 minutes. Taste for seasoning and adjust as necessary.
- Serve over cooked rice.
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium to medium-high and stir CONSTANTLY for the entire 30-45 minutes. Never walk away from a roux. If you see black specks, you'll need to start over.
Q: Can I make the stuffed heads ahead?
A: Yes, this is actually recommended. Refrigerate the stuffed heads for a few hours or overnight to let the flavors meld together before adding to the bisque.
Q: What if I can't find crawfish heads?
A: While the stuffed heads are traditional and prized, you can make a simplified version using just the crawfish tails in the gravy, though it won't be the authentic bisque experience.
Q: How thick should the bisque gravy be?
A: After the 30-minute simmer, it should be pretty thick and coat the back of a spoon. You want it thicker than a soup but thinner than a paste. Add water gradually if needed.
Tips and Techniques
Making a dark roux takes patience and constant attention—plan for 30-45 minutes of continuous stirring. Have all your ingredients prepped before you start the roux since you can’t step away. Stuffing the heads the night before not only saves time on cooking day but also improves the flavor as the seasonings marry together.
Ingredient Substitutions
- crawfish heads: omit and double the crawfish tails
- canola oil: vegetable oil or peanut oil
- fresh crawfish tails: frozen Louisiana crawfish tails
- white bread: French bread or any sturdy white bread
Equipment Needed
- heavy-bottomed 4-quart saucepan or Dutch oven
- wooden spoon for stirring roux
- food processor or meat grinder
- serrated spoon for cleaning crawfish heads
Historical Context
Crawfish bisque with stuffed heads represents the pinnacle of traditional Cajun cooking, reserved for special occasions and Sunday dinners. The laborious process of cleaning and stuffing each head was often a family affair, with everyone gathering in the kitchen to help prepare this beloved dish.
