Crawfish Bisque Balls

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 lbs peeled crawfish tails
• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 cup plain breadcrumbs
• 2 eggs, lightly beaten
• 1 1/2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 2 tablespoons chopped fresh parsley
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 1 (8 ounce) can tomato sauce
• 1 lb fresh crawfish tail
• 1/4 cup chopped green onion (optional)
• 1/4 cup chopped fresh parsley (optional)
• cooked rice

Recipe

• 1 bisque balls: using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• 2 mix in bread crumbs, eggs, salt, red pepper & parsley. form into small balls (slightly smaller than a golf ball).
• 3 place on greased baking sheet. bake 20 minutes at 350*.
• 4 gravy: heat oil in large, heavy pot. stir in flour. continually stir until roux is a caramel color. add onions & celery & saute' until veggies are tender.
• 5 add water, salt, red pepper, & tomato sauce. let boil a few minutes.
• 6 add crawfish balls & remaining 1 lb crawfish tails. simmer 20 minutes or more. adjust seasoning if needed.
• 7 if desired, add the chopped green onions & parsley just prior to serving.
• 8 serve over cooked rice.