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Crawfish Bisque

A southern springtime tradition normally served around Easter. Crawfish 🦞 bisque is a seafood based brown sauce thicken by roux and gets its signature by stuffing cleaned crawfish heads with a mixture of ground crawfish and seasoning. This recipe is a pretty large batch and will make about 5 gallons to feed a crowd!
  • 200 cleaned crawfish heads
  • 10 packs La crawfish
  • 3 onions
  • 2 green bell peppers
  • 2 bunches green onion
  • 1 loaf crusty French bread
  • 2-3 onions from the boil (optional)
  • 12 cloves garlic from the boil (optional)
  • 4 tbsp minced garlic
  • Flour for rolling heads
  • 7 cups flour
  • 7 sticks butter
  • Roux
  • 2 bags yellow onion
  • 8 bell pepper
  • 1 bunch celery
  • 2 heads garlic minced
  • 2 bunches green onion
  • 1 bunch parsley
  • 2 lbs. crawfish claws
  • 2 lbs. of ground crawfish mixture
  • 2 lbs. of crawfish tails
  • Reserved crawfish liquid
  • 4 can seafood stock
  • 2 cans cream of mushroom
  • 2 cans cream of celery
  • 2 cans Rotel
  • 3-4 gallons water
  • Reserved garlic from the boil (optional)
  1. Drain crawfish of liquid, reserving all liquid for the stew. Rough chop seasonings for head mixture. Using a small dice grinder, grind tail meat listed seasoning and bread. Season to taste with creole seasoning. Reserve 2 pounds of mixture for stew.
  2. I like to use a piping bag but that’s up to you to stuff the crawfish mixture into the cleaned heads. Roll each head in flour and set aside. These can be baked until golden brown however I deep fried these.
  3. Make roux by melting butter and whisking in flour. Cook until a milk chocolate color and remove from heat.
  4. Small dice trinity and sauté until very soft. Add Rotel and garlic. Add roux and cook several minutes. Add in all liquids and start to add dry seasonings. Add in any crawfish claws. Cook several hours until strong roux taste is gone.
  5. Add in reserved crawfish mixture and stuffed heads. Cook low and stir gently to not break up heads. Cook for about an adjust seasonings as needed. Adjust liquids by adding water as needed to gain desired consistency.
  6. Once consistency and seasonings are correct add peeled crawfish tails. Green onions and parsley. Also add garlic from the boil here if using. Turn off heat and let sit 30 minutes before serving.
  7. Serve over rice.
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