CALL THIS A LOST ART
2 lbs of Louisiana crawfish tails
with fat ( set aside a ½ cup of tails
1 bag of crawfish heads ( you can get this at most
seafood places) about 100 heads, will not need to
use them all, freeze the rest for the next time. If you
use them all you will need to double the recipe
1 to 1 ½ stick of butter
1 container of creole seasoning
use season all and garlic seasoning to taste.
Place crawfish tails in food processor and chop in to small pieces.
Place the butter in a large pan or skillet. When the butter starts to melt place
about half to the creole seasoning in the pan. Fry down until vegetables are soft.
Put crawfish tails into pan and add seasoning. Fry down until at stuffing consistence.
Pre Heat the oven to 350
Wash heads and make sure they are clean. Fill each head with stuffing. I like to make
more stuffing than this, you can place the rest of the heads in the freezer. When you finish stuffing the heads you need to roll them in flour and place the in a baking pan.
Place the pan the pan in the oven and bake for about 15 to 20 min.
Take out, set aside and let cool.
Time to make the Bisque
ROUX TO A GRAVY
1 cup of flour
¾ cup of cooking oil
you can use a pre bought gumbo base
Rest of the container of creole seasoning
use salt, pepper. or Season all to taste
2 table spoon of chopped garlic
garlic seasoning to taste
4 to 4 ½ cup of water
Some crawfish tail you set aside
And I like to put some claws in my Bisque. I put some aside
when we have a crawfish boil. You pick the nice ones and freeze them.
Place the cooking oil in a large pan. Heat up oil until not to hot it will burn.
Use a whisk to stir. Gradually add flour, stirring constantly until every portion is
a nice golden brown.
Add creole seasoning , chopped garlic, salt, pepper or season all and garlic and herb
seasoning. Let simmer for about an half an hour. Stirring constantly.
Also add some of the stuffing you put on the side or you can use crawfish tail that you
did not chop.
The stuffing makes it more meaty. Next add the stuff heads. Let cook on a medium fire
until you have a nice rich and tick bisque.
Some people like it on rice and I like it on spaghetti. Serve with bread or crackers