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Email to Master Chef Don F. Easley Jr.      

    Crawfish bisque

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 2 quarts COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve. COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

    Recipe Link:

    List of Ingredients

    1-1/2 cups (350 ml) crawfish tails
    1-1/2 pint cold water
    1/4 cup (60 ml) cooking oil
    1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
    1/4 cup (60 ml) all-purpose flour
    1 tsp (5 ml) salt
    1 small onion, chopped
    1/4 tsp (1 ml) sugar
    1 stick celery, chopped
    1/4 tsp (1 ml) red pepper
    1 clove garlic, mashed
    1 tbsp (15 ml) green onion
    1 bay leaf
    1 tbsp (15 ml) chopped parsley
    3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped


    In a heavy bottomed pot, make a roux by adding flour to heated oil.
    Over low heat, stir constantly until a deep golden brown.
    Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
    Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
    While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
    Add sauce to fat and water, let simmer 1 hour.
    Season with salt and pepper again if needed.
    Add crawfish tails,green onion and parsley.
    Serve in soup plate over a scoop of cooked rice.




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