Bisque D'écrivesses - Crawfish Bisque

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 2 dozen crawfish
• 1 quart water
• 1 onion, peeled and diced
• 2 carrots, peeled and diced
• 1 tablespoon parsley, minced
• 2 stalks celery, diced
• 1/8 teaspoon thyme
• 3 tablespoons butter
• 1 tablespoon flour
• 6 tablespoons cracker crumbs
• milk
• crawfish meat (use the 2 dozen listed above)
• 1 1/2 tablespoons butter, melted
• 1 small onion, peeled and minced
• 1 tablespoon flour
• 1 tablespoon stock (fish preferred, but chicken will do)
• 1 tablespoon parsley, minced
• salt and pepper
• 1 egg, beaten

Recipe

• 1 soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
• 2 place in stockpot with water, vegetables and thyme.
• 3 remove crawfish, reserving stock.
• 4 remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
• 5 drain stock.
• 6 for the stuffing: moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. cool slightly and add egg.
• 7 fill head shells with the stuffing mixture; dredge with flour and brown in butter.
• 8 drain on paper towels and keep hot.
• 9 blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
• 10 season, add stuffed heads and serve.