Crawfish bisque one
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 96 | eaches | crawfish, large |
| 6 | eaches | cloves |
| 3 | eaches | onions |
| 1 | each | carrot |
| 1 | each | celery, bunch |
| 2 | eaches | mace, blades |
| 2 | eaches | thyme, sprigs |
| 1 | each | garlic clove |
| 2 | eaches | bay leaves |
| 2 | tablespoons | butter |
| 8 | cups | oyster liquor |
| 1 | each | cayenne pod (seedless) |
| 4 | eaches | parsley, sprigs |
| 1 | salt & pepper to taste | |
Directions
Carefully clean crawfish; boil in a gallon of water, reserve liquid. Pick 2 doz. crawfish; clean head shells. Pick rest and save all shells. Finely chop 1 onion, carrot, celery, 1 sprig thyme, 1 bay leaf, 1 clove garlic, 6 cloves, 2 mace blades, 3 sprigs parsley into crawfish pot. Add all neat except the 2 doz tails, and all shells except 2 doz heads. Add 1 C rice; boil til thick & mushy. Mash mixture, strain through sieve. Add Tbsp butter, 2 qt oyster liquor and season to taste. Set to slowly boil. See recipe for stuffed crawfish heads. Source: FISHES AND FISHING IN LOUISIANA published 1933 Heads recipe from Mrs. Zoe Zeringue of Waggaman LA in 1974.
Recipe date: 01/17/33
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