Ingredients
- 2 lb Live crawfish Garlic
- 1 gal Water Black peppercorns
- 1 c. Vegetable oil Bay leaves
- 1 1/2 c. All-purpose flour
- 1 c. Finely diced onion
- 2 tsp Minced parsley
- 2 tsp Minced green onions
- 1 tsp Fresh grnd black pepper
- 1 tsp Cayenne pepper
- 1 tsp Whole dry thyme
- 3 Tbsp. Tomato paste
- 1 can Rotel tomatoes Salt
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Arnaud's Crawfish Bisque
Servings: 6
Directions
- Place crawfish in a large bowl and sprinkle with all but 3 teaspoon of the salt. Allow to set for 20 min. Bring one gallon water to a boil in a 6 qt stock pot. Wash crawfish in several changes of fresh water till the water runs clear. Add in the clean crawfish to the stockpot and bring the water back to a boil.
- In a heavy gauge pot, heat oil till very warm. Add in flour, stirring constantly till the roux turns dark chestnut in color. Add in garlic, bay leaves, black peppercorns and thyme. When the garlic is blonde, add in onions, celery and bell peppers. When onions are translucent/soft, add in tomato paste and lower heat. When paste is cooked out, add in Rotel tomatoes.
- Drain the crawfish, reserving the liquid. Peel. Pass the crawfish and the liquid through a food mill, strain and add in 1/2 of the liquid to the roux and bring to a boil. Smooth out paste and add in remaining liquid to the roux.
- Bring to a boil, then lower heat to simmer for one hour. Adjust seasonings with salt, cayenne Tabasco and Worcestershire sauce. Serve very warm.
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