Crawfish Bisque I

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

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

Bon appetite!
KT