Crawfish Bisque

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INGREDIENTS

For stuffing the heads

2 pounds crawfish tails peeled

1 ½ cup Yellow Onions minced

½ cup Celery minced including leaves

5 cloves garlic

3 tablespoons parsley minced

3 whole eggs

2 cups seasoned breadcrumbs

1 tablespoon Creole seasoning

Black pepper to taste

About 50 to 60 cleaned crawfish heads

For the bisque

8 cups crawfish stock plus some extra if needed

2 pounds crawfish tails peeled

1 cup vegetable oil

1 cup flour

1 ½ cup Yellow Onions finely chopped

½ cup Celery finely chopped

½ cup bell pepper finely chopped

2 bunches green onions finely sliced

5 cloves garlic finely chopped

¼ to ½ cup Tomato Sauce

½ cup parsley finely chopped

2 tablespoons Creole seasoning plus some for the tails.

Kosher salt and pepper to taste.

Here’s What You Do

To stuff the heads

Set aside about ¼ cup of the crawfish tails.

 

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