Try this Crawfish Bisque with Crawfish Boulettes recipe, or contribute your own.
Suggest a better description* 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (5079g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2402 | ||
Calories from Fat: 1571 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 174.5g | 233 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 106.4g | ||
Polyunsanturated Fat 49.1g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 750.2mg | 26 % | |
Potassium 481.2mg | 13 % | |
Total Carbohydrate 176.9g | 52 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 168.5g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2402
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