This classic crawfish bisque calls for 4 pounds of crawfish, boiled. The finished consistency should be of a thick cream. This bisque is flavored with garlic, bay leaves, whole allspice, and thyme.
Creole Crawfish Bisque
Ingredients
- 4 dozen crawfish live
- 1 large onion very small dice
- 4 green onions diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 can tomatoes 10 1/2 ounces
- 1 can tomato paste 6 ounces
- 12 whole allspice berries
- 2 bay leaves
- 6 whole cloves
- 2 cloves garlic chopped
- 1 tablespoon fresh celery leaves minced
- 1 tablespoon fresh parsley minced
- 1 teaspoon fresh thyme minced
- Salt and pepper to taste
- 2 quarts water
Instructions
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Prepare the crawfish: boil them in salted water. Drain, cool, and remove the meat. Reserve.
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Place the whole allspice, bay leaves, and whole cloves in a satchet for easy removal.
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Saute the onion and green onions in the butter in melted butter over medium heat until softened. Add in the flour to make a roux, and mix until all the ingredients are combined.
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Stir in the canned tomatoes and tomato paste; simmer all the ingredients together for 5 minutes.
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Add in the prepared crawfish, and the remaining ingredients. Simmer for about an hour, until the consistency is of thick cream.
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Remove sachet, and serve hot.