Arnaud's Crawfish Bisque
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Arnaud's Crawfish Bisque
  Crawfish    Bisque  
Last updated 6/12/2012 1:04:59 AM. Recipe ID 29749. Report a problem with this recipe.
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      Title: Arnaud's crawfish bisque
 Categories: None
      Yield: 6 Servings
 
      2 lb Live crawfish
           Garlic
      1 ga Water
           Black peppercorns
      1 c  Vegetable oil
           Bay leaves
  1 1/2 c  All-purpose flour
      1 c  Finely diced onion
      2 ts Chopped parsley
      2 ts Chopped green onions
      1 ts Fresh ground black pepper
      1 ts Cayenne pepper
      1 ts Whole dried thyme
      3 tb Tomato paste
      1 cn Rotel tomatoes
           Salt
 
  Place crawfish in a large bowl and sprinkle with all but 3 tsp. of the
  salt. Allow to set for 20 minutes. Bring one gallon water to a boil
  in a 6 quart stock pot. Wash crawfish in several changes of fresh
  water until the water runs clear. Add the clean crawfish to the
  stockpot and bring the water back to a boil.
  
  In a heavy gauge pot, heat oil until very hot. Add flour, stirring
  constantly until the roux turns dark chestnut in color. Add garlic,
  bay leaves, black peppercorns and thyme. When the garlic is blonde,
  add onions, celery and bell peppers. When onions are translucent, add
  tomato paste and lower heat. When paste is cooked out, add Rotel
  tomatoes.
  
  Drain the crawfish, reserving the liquid. Peel. Pass the crawfish and
  the liquid through a food mill, strain and add 1/2 of the liquid to
  the roux and bring to a boil. Smooth out paste and add remaining
  liquid to the roux. Bring to a boil, then lower heat to simmer for
  one hour. Adjust seasonings with salt, cayenne Tabasco and
  Worcestershire sauce. Serve very hot. 




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Recipe ID 29749 (Apr 03, 2005)

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