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Use 1 sack crawfish about 40 lbs. Scald crawfish in almost boiling water for about 15 min. Drain and cool. Peel crawfish and save the fat in a separate bowl. Clean about. 200 heads to stuff. To make gravy: Grind onions, celery bell pepper, garlic and parsley.. Our Crawfish Bisque II recipe takes us on a slightly different path but gets similar results in taste and texture as our Crawfish Bisque I presentation, and it also reduces the number of servings by half. Since many folks don't have easy access to live crawfish as called for in the first recipe, it is assumed you can get fresh tail meat from your supermarket. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf.. Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads. To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl. "My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better.

Delicious recipe! This is the first bisque I've ever made. I must say the ones that I've had at fine restaurants do not compete with this one. The use of Sherry cooking wine takes it over the top. I made five times the serving size and hosted a party and everyone loved it. I turned non bisque connoisseurs to bisque. Remove the tails and peel, preserving the meat and peelings. Clean the head section, using your index finger to remove cartilage and membranes. Pinch off the claws and reserve. Rinse the cleaned heads save about 60 nice size heads in cool water and. Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes. Strain liquid into another pan. Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and. “During the 1970s, in the spring at the height of crawfish season, the Angelle family from Arnaudville, Louisiana, would invite me to help them make their annual batch of crawfish bisque. It was a long, but fulfilling day spent in their large kitchen. Though I was more.

May 24, 2016 · This creamy, Cajun corn & shrimp bisque has been in my family for years. It’s comfort food during the winter, a ‘stick to your bones’ kinda food when you just want a little something to curb your appetite AND it’s included as one of the succulent appetizers in the Romantic Cajun Dinner in the Wine Room at the Louisiana Cajun Mansion. The Corn & Shrimp Bisque.

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