BISQUE D'éCRIVESSES - CRAWFISH BISQUE
Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Creole
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
- Place in stockpot with water, vegetables and thyme.
- Remove crawfish, reserving stock.
- Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
- Drain stock.
- For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
- Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
- Drain on paper towels and keep hot.
- Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
- Season, add stuffed heads and serve.
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Wedi Khan
[email protected]This bisque was a bit bland for my taste. I think I would add more spices next time.
Mahdi Amini
[email protected]I'm not sure what I did wrong, but my bisque turned out too watery. I think I might have added too much liquid.
Md.Saikat Hossain
[email protected]This bisque is also great for freezing. I like to make a big batch and then freeze it in individual portions so I can have it on hand for a quick and easy meal.
Abbas Jutt
[email protected]I would recommend serving this bisque with a side of crusty bread or crackers.
Xiam The Ghost
[email protected]This bisque is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Monti Marshall
[email protected]I've made this bisque several times now and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Md Mohan
[email protected]This bisque is a great way to warm up on a cold day. It's also very filling and satisfying.
Judy Skuce
[email protected]I made this bisque for my family and they all loved it! Even my picky kids ate it up.
shishupal singh BISHT
[email protected]This bisque was a little too spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper next time.
Lenora Cousins
[email protected]I'm not a huge fan of seafood, but I really enjoyed this bisque. The flavors were very subtle and the crawfish were not overpowering.
Falecia Watson
[email protected]This bisque is a great way to use up leftover crawfish. It's also a very easy recipe to follow.
KayMyah
[email protected]This is the best crawfish bisque I've ever had! The flavors are so well-balanced and the texture is perfect.
Amit Prena
[email protected]I made this bisque for a party and it was a huge hit! Everyone loved it. The bisque was creamy and flavorful, and the crawfish added a nice touch of sweetness.
Sheraz Amjad
[email protected]This bisque was amazing! The flavors were so rich and complex, and the crawfish were cooked perfectly. I will definitely be making this again.