ANN AND EUGENE PATOUT'S CRAWFISH BISQUE

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Ann and Eugene Patout's Crawfish Bisque image

Provided by Marian Burros

Categories     dinner, project, main course

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 19

30 live crawfish
2 1/2 cups crawfish fat
2 large onions
1 large green pepper
1 stalk celery
2 tablespoons butter, melted
1 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
Salt to taste
8 to 10 dashes hot pepper sauce
1/4 cup bread crumbs
10 tablespoons vegetable oil
12 tablespoons flour
1 3/4 pounds crawfish tails
6 tablespoons each chopped green onion and parsley
6 tablespoons chopped parsley
Flour
8 cups cooked rice

Steps:

  • Rinse crawfish; place in large pot of boiling water. Cook for one minute. Remove crawfish from water. Cool.
  • Remove tail meat from crawfish: break off the ridged tail, snap in half lengthwise, lift out meat in one piece. Place tail shells in large pot. Remove black vein if it remains. Carefully remove the yellow fat from tail and body so the mud sack doesn't burst; add to pot. Snap off claws and smaller legs; place in pot. Clean out the body cavity, called the head; discard eyes. Rinse shells; place in pot.
  • Add 2 cups crawfish fat to pot with 3 quarts water; simmer stock until reduced to 2 1/2 quarts, about 30 minutes.
  • Chop half of the onions, green peppers and celery finely.
  • Melt butter in large skillet; saute finely chopped vegetables for 10 minutes, until very soft. Add 1/2 cup crawfish fat; cook 2 or 3 minutes more.
  • Chop 1 pound of crawfish tails very fine. Add to skillet; simmer 3 minutes.
  • Mix 1/2 teaspoon cayenne, 1/4 each teaspoon white and black pepper, salt and 5 or 6 dashes hot pepper sauce into crawfish mixture. Simmer 3 minutes. If mixture is not thick enough for stuffing, add bread crumbs.
  • Add 2 tablespoons each parsley and green onion; cool and use to fill crawfish heads.
  • Lightly dredge the opening of the stuffed heads in flour. Oil cookie sheet; bake heads at 350 degrees until brown, about 20 minutes. Refrigerate, if not using immediately.
  • Make roux: combine oil and flour in heavy skillet; cook over very low heat, stirring occasionally. Roux will begin to color slowly, taking about 45 minutes to reach desired nut-brown color. Toward end of cooking, watch roux carefully, making sure it does not burn. Roux may be made ahead and reheated.
  • To assemble dish, dice remaining onion, green pepper and celery; add to boiling stock. Return to boil. Pour a little of the stock at a time into hot roux, stirring. Return roux mixture to stockpot, bring to boil; reduce heat and simmer, uncovered for 45 minutes. Five minutes after adding roux, stir in remaining cayenne, white and black pepper, salt to taste and hot pepper sauce.
  • To serve, put stuffed heads in bisque and cook for eight minutes; add remaining 1 1/4 pounds of tails (this includes approximately 1/2 pound removed from live crawfish); cook another two minutes. Adjust seasoning.
  • Stir in remaining green onion and parsley. Serve over rice in individual bowls.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams

Meiling Vidal riojas
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This is the best crawfish bisque recipe I've ever tried. It's a keeper!


Leela Abedin
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This bisque is the perfect comfort food. It's creamy, flavorful, and so satisfying.


Addison Skye
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I've never made bisque before, but this recipe was easy to follow. The results were delicious!


ellamc awesome
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This bisque is a bit too rich for my taste, but it's still good.


Musa Rajput
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I'm not a fan of bisque, but this one is really good. The flavors are well-balanced, and the crawfish is cooked perfectly.


Naseer U din Anjum
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This bisque is so easy to make, and it's always a hit with my family.


Gunz Gunzell (Young gunz)
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I had some trouble finding crawfish, so I used shrimp instead. It turned out great!


Baby Bear001
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This bisque is a bit spicy for my taste, but I still enjoyed it. The flavor is great.


HD Kamaboi
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I've made this bisque several times, and it's always a favorite. It's so creamy and flavorful.


Ali Raahim
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This is the best crawfish bisque I've ever had. The roux is perfect, and the crawfish is cooked to perfection.


Adrian Badea
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I made this bisque for a party, and it was a huge hit. Everyone loved it!


Landon Fraser
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This was a really easy recipe to follow, and the results were delicious. I used fresh crawfish, and the flavor was incredible.


Mizan Tech
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I'm not a huge fan of seafood, but this bisque was surprisingly good. The crawfish is not fishy at all, and the broth is creamy and flavorful.


Paul Ryan
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This bisque is amazing! The flavors are so rich and complex, and the crawfish is cooked perfectly. I will definitely be making this again.