Recipes on a Budget

"Affordable Recipes for All"

Crawfish Bisque

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1-1/2 cup crawfish tails
1-1/2 pint cold water
1 ea garlic clove, mashed
1 Tbsp green onion
1/4 cup cooking oil
1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour
1 tsp salt
1 sm onion, chopped
1/4 tsp sugar
1 stick celery, chopped
1/4 tsp red pepper
1 ea bay leaf
1 Tbsp chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped


In a heavy bottomed pot, make roux by adding four to heated oil over low heat; stir constantly until a deep golden brown; take pot away from heat for fear of burning, add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat stirring until sauce simmers, then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan; cook over high heat, stirring constantly until it comes to a boil.  Add sauce to fat and water, let simmer 1 hour.  Season with salt and pepper again if needed.  Add crawfish tails, green onion and parsley.

Serve in soup plate over a scoop of cooked rice.

(4 servings)


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09/09/2011 - Posted by | Soup

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