| CRAWFISH
BISQUE |
| (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. |
