Try this Crawfish Bisque with Fresh Tarragon recipe, or contribute your own.
Suggest a better descriptionPreparation : In a large skillet heat 4 tablespoons of oil and cook the crawfish for 5 minutes. Let cool slightly and break the tail from the body. Remove the tail meat and crush the bodies in a food processor. Heat the rest of oil and saute the vegetables and herbs. Add the crushed crawfish and deglaze with brandy and wine. Add the fish stock and tomato paste. Let boil and simmer for 1/2 hour. Strain the stock to make bisque. Add cream to the strained crawfish stock and bring to a boil. Melt butter in a skillet and add the flour to form a roux. Whisk the roux into the bisque bit by bit until slightly thickened and right consistency. Let simmer 10 minutes and add the fresh tarragon. Adjust seasoning. When serving, put some tail meat in a bowl and ladle in the bisque. Posted to CHILE-HEADS DIGEST V3 #267 by "Harry Jiles"
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Serving Size: 1 Serving (3171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4023 | ||
Calories from Fat: 2642 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 293.5g | 391 % | |
Saturated Fat 133.9g | 669 % | |
Monounsaturated Fat 107.5g | ||
Polyunsanturated Fat 33.8g | ||
Cholesterol 2160.5mg | 665 % | |
Sodium 3960.8mg | 137 % | |
Potassium 6873.3mg | 181 % | |
Total Carbohydrate 81.5g | 24 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 73.9g | ||
Protein 241.3g | 345 % | |
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: 4023
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