CRAWFISH BISQUE WITH STUFFED HEADS

Louisiana’s pot of gold! This stuff is so good! Imagine using the crawfish from a boil to make a silky, flavor packed stock. Then, add the stock to a perfect roux. Yes there’s more…just read on.

Stock:
4-5 lbs boiled crawfish
10 cups water

Stuffed Crawfish Heads:
50-60 crawfish heads
1 stick salted butter
1 1/2 cup breadcrumbs
1 lb peeled crawfish tails
1 onion
1 bell pepper
2 celery stalks
1 TBS minced garlic
1/4 cup chopped green onions
Cajun or Creole seasoning to taste
1 beaten egg
1 lb lump crabmeat (optional)

Bisque:
1/2 cup vegetable oil
2/3 cup all purpose flour
1 onion
1 bell pepper
2 celery stalks
1 TBS minced garlic
1/3 cup chopped green onions
1/4 cup tomato paste
8 cups crawfish stock*
1 tsp onion powder
1 tsp garlic powder
Cajun or Creole seasoning to taste
1 TBS liquid crab and shrimp boil concentrate
Remaining crawfish tails
Fresh parsley to garnish
Warm, white rice for serving
For the printable full recipe and ingredient list:
https://coopcancook.com/crawfish-bisq...

Crawfish Boil Tutorial:    • HOW TO: LOUISIANA CRAWFISH BOIL | THE...  

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