Crawfish Bisque With Crawfish Boulettes
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Crawfish Bisque With Crawfish Boulettes
  Crawfish    Bisque  
Last updated 6/12/2012 12:58:30 AM. Recipe ID 21288. Report a problem with this recipe.
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      Title: Crawfish bisque with crawfish boulettes
 Categories: E.
      Yield: 4 Servings
           Vegetable oil for frying
      5 lb Boiled crawfish
      4 qt Water
      1 c  Vegetable oil
      1 c  Flour
  3 1/2 c  Chopped onions, divided
  1 3/4 c  Chopped green bell peppers,
  1 3/4 c  Chopped celery, celery
           Salt and pepper
    1/4 c  Plus 3 tablespoons chopped
           Green onions
    1/4 c  Plus 2 tablespoons chopped
    1/2 ts Minced garlic
      1 lb Peeled crawfish tails
      4 sl Stale bread, torn into
      1    Egg, beaten
        pn Cayenne
  1 1/2 c  Dried fine bread crumbs
      1 ts Rustic Rub
  Preheat the oil. For the crawfish stock: Remove the tails and peel,
  reserving the meat and peelings. Pinch off the claws and reserve. Put
  the tail peelings and claws in a stockpot and cover with the water.
  Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should
  have about 3 quarts of stock. Let the stock cool. For the bisque:
  Combine the oil and flour in a large cast-iron or enameled cast-iron
  Dutch oven over medium heat. Stirring slowly and constantly for 20 to
  25 minutes, make a medium brown roux, the color of peanut butter. Add
  3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery.
  Season with salt and pepper. Cook, stirring often, for 6 to 7
  minutes, or until the vegetables are soft. Add the crawfish tails.
  Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to
  a boil. Simmer over medium heat, uncovered, for about 1 hour and 15
  minutes. Add 1/4 cup of the green onions and the parsley. For the
  boulettes: In a food processor with a metal blade, combine the
  onions, peppers, celery, garlic, crawfish tails, bread pieces and egg
  together. Pulse the mixture a few times to finely chop the mixture.
  *Do not puree. Transfer the mixture to a mixing bowl and stir in the
  green onions and parsley. Season with salt, pepper, and cayenne.
  Shape the mixture into small balls, about 1 tablespoon each. Season
  the bread crumbs with the Rustic Rub. Roll the balls into the
  seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry
  them until golden brown, about 2 minutes Remove the boulettes from
  the oil and drain on a paper-lined plate. Season with Rustic
  Rub.Garnish each soup with a couple of the boulettes.
  Yield: about 2 1/2 dozen

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Recipe ID 21288 (Apr 03, 2005)

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