Crawfish Bisque (with head stuffing)2018-11-28
- Yield : 1
- Prep Time : 45m
- Cook Time : 1:30 h
- Ready In : 2:15 h
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This dish is a Labor of Love. The stuffed heads are prized when serving this dish…so much so that one of Maw-Maw’s friends would stand by the pot and dish out “your share” of the love.
- 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
To PREPARE THE STUFFING: Coursely, 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 ( roll small balls in the palm 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. 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.
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.