(4 Servings)

INGREDIENTS

1 - 1/2 cup crawfish tails

1 - 1/2 pint cold water

1/4 cup cooking oil

1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour

1 teaspoon salt

1 small onion, chopped

1/4 teaspoon sugar

1 stick celery, chopped

1/4 teaspoon red pepper

1 clove garlic, mashed

1 tablespoon green onion

1 bay leaf

1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped

INSTRUCTIONS

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice.

COOKING TIP:   Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP:   Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.