Crawfish Bisque I

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Our Crawfish Bisque I recipe will yield approximately 6-8 servings, depending on the eating habits of your guests. It ordinarily takes about 4 to 5 lbs. of live processed crawfish to produce 1 lb. of tail meat.

Preparing this Cajun favorite takes a little planning, but is well worth the effort if you want to create a memorable experience for your family and guests.

Ingredients

30 lbs. live crawfish
2 large onions, chopped
1 cup celery, chopped
1 can whole tomatoes
4 cloves garlic, minced
1 small can tomato juice
1 cup flour
1 cup cooking oil
1/2 cup green onions, chopped
1/2 cup parsley, chopped
1 gallon cold water
Salt, red pepper, white pepper to taste

Instructions

scald crawfish by submerging them in boiling water for 5 minutes
process crawfish tails and set meat aside
prepare a roux with oil and flour
when roux is golden brown add onions, celery, garlic, whole tomatoes and tomato juice, mix well
cook for 15 minutes
add water 2 cups at a time until roux and water is well mixed
add seasoning and let cook for approximately 1 hour
add crawfish tails along with chopped green onions and parsley
cook for 20 minutes
serve over cooked long grain rice