Crawfish bisque with crawfish boulettes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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, |
| Divided | ||
| 1¾ | cup | Chopped celery, celery |
| Salt and pepper | ||
| ¼ | cup | Plus 3 tablespoons chopped |
| Green onions | ||
| ¼ | cup | Plus 2 tablespoons chopped |
| Parsley | ||
| ½ | teaspoon | Minced garlic |
| 1 | pounds | Peeled crawfish tails |
| 4 | slices | Stale bread, torn into |
| Pieces | ||
| 1 | Egg, beaten | |
| pinch | Cayenne | |
| 1½ | cup | Dried fine bread crumbs |
| 1 | teaspoon | Rustic Rub |
Directions
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
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