Crawfish Bisque With Crawfish Boulettes

Directions

1. Preheat the oil.
2. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Healthy pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 min. Drain. You should have about 3 qts of stock. Let the stock cold.
3. For the bisque: Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 min, make a medium brown roux, the color of peanut butter. Add in 3 c. of onions, 1 1/2 c. bell peppers, and 1 1/2 c. celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 min, or possibly till the vegetables are soft. Add in the crawfish tails. Stir and cook for 3 to 4 min. Add in the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 min. Add in 1/4 c. of the green onions and the parsley.
4. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pcs and egg together. Pulse the mix a few times to finely chop the mix. Don't puree. Transfer the mix to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mix into small balls, about 1 Tbsp. each. Season the bread crumbs with the Rustic Rub. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them till golden brown-brown, about 2 min. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.