Crawfish Bisque with Crawfish Boulettes

Ready in 1h

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4 qt Water
1 c Flour
3 tb Green Onions; chopped
Salt; to taste
Black Pepper; freshly ground
1/2 ts Garlic; minced
Vegetable oil; for frying
1 3/4 c Chopped green bell peppers;
1 c Vegetable oil
1 Egg; beaten
1 3/4 c Chopped celery; divided
2 tb Chopped parsley
3 1/2 c Chopped onions; divided
1/4 c Chopped green onions; plus
1 lb Peeled crawfish tails
5 lb Boiled crawfish
1 pn Cayenne pepper
1 1/2 c Dried fine bread crumbs
1/4 c Chopped parsley; plus
1 ts Rustic Rub; see * Note
4 sl Stale bread; torn into

Original recipe makes 1 servings



* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe which is included in this collection. Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. 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 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon 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 until golden-brown, about 2 minutes. 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. This recipe yields ?? soup servings and about 2 1/2 dozen boulettes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 04-24-1997 Recipe by: Emeril Lagasse

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