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Crawfish Bisque

October 20, 2022

3 lb Louisiana crawfish tailmeat, with liquid reserved
50 Stuffed Crawfish Heads (Refer to other recipe.)
1 c flour
¾ c vegetable oil
5 c onion, diced
2 ½ cup bell pepper, chopped
2 ½ cup celery
3 tsp tomato paste
3 qt crawfish stock
2 Tbsp garlic, minced
1 ½ tsp cayenne pepper
1 tsp salt
1 Tbsp Cajun seasoning
30 cups cooked rice
¼ c green onion, chopped
⅓ c parsley, chopped

Directions

Make a dark roux until desired color.
Add onion, celery, bell pepper into roux. Cook until transparent, stirring constantly to avoid burning on low temperature.
Add crawfish liquid, and tomato paste. Cook for another 5 minutes.
Add crawfish stock, garlic and cook for 5 minutes.
Add seasonings, salt and cayenne to taste, and Cajun seasoning.
When desired color and flavor is reached add tail meat and stuffed crawfish heads. Simmer on low for 20 minutes.
Ladle 2 cups of Crawfish Bisque over 1 cup of cooked rice. Garnish with parsley and green onion and serve.

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