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Seafood Soup

Kat's Crawfish Bisque with Crawfish Boulettes

Vegetable oil for frying 
5 lb Boiled crawfish 
4 qt Water 
1 cup Vegetable oil 
1 cup Flour 
3 1/2 cup Chopped onions divided 
1 3/4 cup Chopped green bell peppers divided 
1 3/4 cup Chopped celery divided 
    Salt to taste 
    Freshly-ground black pepper to taste 
1/4 cup Chopped green onions plus 
3 tbs Chopped green onions 
1/4 cup Chopped parsley plus 
2 tbs Chopped parsley 
1/2 tsp Minced garlic 
1 lb Peeled crawfish tails 
4 slc Stale bread torn into pieces 
1 x Egg beaten 
1 pch Cayenne pepper 
1 1/2 cup Dried fine bread crumbs 
1 tsp Creole Seasoning 
 Method : 
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, 1 1/2 cups bell peppers, and 1 1/2 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 1/4 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 Creole Seasoning. 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.

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