Bisque
METHOD:
Ask your seafood supplier to clean 60 crawfish heads for this dish. The heads may be frozen for an extended period of time. Prior to using, you may wish to soak the heads overnight in cold soda water. Grind crawfish tails, onions, celery, bell pepper, garlic, parsley and bread in a home-style meat grinder. Once ground, add eggs and season to taste using salt and pepper. Stuff equal amounts into the 60 crawfish heads and set aside. In a saut? pan, heat vegetable oil over medium-high heat. Dust stuffed heads in flour and saut? until golden brown. Remove and drain well.
INGREDIENTS FOR SAUCE:
1 pound cleaned crawfish tails
1 ? cups vegetable oil
1 ? cups flour
1 cup onions, diced
1 cup celery, diced
1 cup bell pepper, diced
1 tbsp garlic, diced
? cup tomato sauce
3 ? quarts crawfish stock
1 cup green onions, chopped
1 cup parsley, chopped
salt and black pepper to taste
dash of hot sauce
METHOD:
In a 2-gallon stockpot, heat oil over medium-high heat. Add flour and, using a wire whip, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic and saut? until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and tomato sauce, blending well into vegetable mixture. Slowly add crawfish stock, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 15 minutes, stirring occasionally as mixture will settle to the bottom and burn. Add green onions and parsley and season to taste using salt and pepper. Serve in a 10-ounce soup bowl over white rice using a few dashes of hot sauce.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 709 | ||
Calories from Fat: 676 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.1g | 100 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 46.9g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 66.2mg | 2 % | |
Potassium 294.6mg | 8 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.8g | ||
Protein 4.1g | 6 % | |
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: 709
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