Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Vegetable oil for frying |
5 pounds | Boiled crawfish |
4 quarts | Water |
1 cup | Vegetable oil |
1 cup | Flour |
3½ cup | Chopped onions, divided |
1¾ cup | Chopped green bell peppers, |
\N \N | Divided |
1¾ cup | Chopped celery, celery |
\N \N | Salt and pepper |
¼ cup | Plus 3 tablespoons chopped |
\N \N | Green onions |
¼ cup | Plus 2 tablespoons chopped |
\N \N | Parsley |
½ teaspoon | Minced garlic |
1 pounds | Peeled crawfish tails |
4 slices | Stale bread, torn into |
\N \N | Pieces |
1 \N | Egg, beaten |
\N pinch | Cayenne |
1½ cup | Dried fine bread crumbs |
1 teaspoon | Rustic Rub |
Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water.
Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1½ cups bell peppers, and 1 ½ cups celery.
Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails.
Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add ¼ cup of the green onions and the parsley. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture.
*Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne.
Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them until golden brown, about 2 minutes Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub.Garnish each soup with a couple of the boulettes.
Yield: about 2 ½ dozen
EMERIL LIVE SHOW #EMIA42