This is a print preview of "Crawfish Bisque With Crawfish Boulettes" recipe.

Crawfish Bisque With Crawfish Boulettes Recipe
by Global Cookbook

Crawfish Bisque With Crawfish Boulettes
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • Vegetable oil for frying
  • 5 lb Boiled crawfish
  • 4 quart Water
  • 1 c. Vegetable oil
  • 1 c. Flour
  • 3 1/2 c. Minced onions divided
  • 1 3/4 c. Minced green bell peppers divided
  • 1 3/4 c. Minced celery divided Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Minced green onions plus
  • 3 Tbsp. Minced green onions
  • 1/4 c. Minced parsley plus
  • 2 Tbsp. Minced parsley
  • 1/2 tsp Chopped garlic
  • 1 lb Peeled crawfish tails
  • 4 slc Stale bread torn into pcs
  • 1 x Egg beaten
  • 1 pch Cayenne pepper
  • 1 1/2 c. Dry fine bread crumbs
  • 1 tsp Rustic Rub see * Note

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.