Crayfish bisque #1

Yield: 8 Servings

Measure Ingredient
1 quart Crayfish tails
5 slices White bread; toasted
1 cup Green onion tops; chopped
½ cup Parsley; minced
1 tablespoon Garlic; finely minced
6 tablespoons Oil
4 tablespoons Flour
1 teaspoon Red pepper

Chop crayfish tails into small pieces; put one cup aside to use in gravy.

Soak toast in a Iittle water and crumble. Heat 4 tablespoons oil; add crayfish tails, garlic, parsley, red pepper and half the onions; cook for ten minutes. Add tbe crumbled toast and cook 10 minutes more. Clean and wash crayfish heads; stuff with stuffing. Bake the stuffed heads in a 350 degree oven for about 5 minutes or until they turn red.

Heat remaining oil; add flour and brown. Add tails, onions, three cups water and cook together for 15 minutes on a low heat. When serving add stuffed heads to bisque. Serve over hot rice.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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