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Kat's Crawfish
Bisque
4 1/2 cup Boiling water
1/2 cup Minced parsley
1/2 cup Green onion tops, chopped
1/2 x cleaned crawfish tails
1/2 cup Crawfish fat
3/4 x Block of butter
1/2 cup Olive or salad oil
1 cup Flour
2 lrg Onions, chopped
3 x Ribs celery, chopped
1 lrg Bell pepper, chopped
3 x Pods garlic, chopped
1 tsp Red pepper
3 tsp Salt
STUFFING FOR CRAWFISH HEADS
1/4 cup Cooking oil
1/2 cup Flour
2 med onions, chopped
1 lrg Bell pepper, chopped
2 tsp Salt
1 tsp Red pepper
1 1/2 cup Bread crumbs
1/4 cup Minced parsley
1/4 cup Green onion tops
3 x Pods garlic, chopped
3/4 cup Water
1/2 x Block of butter
1/2 x the crawfish tails
1/2 x the reserved fat
Method :
Use 20 lb. live crawfish, or 3 lbs crawfish tails, 60 cleaned crawfish heads.
Pick over the crawfish to remove any dead ones. Purge. Pour boiling water over
live crawfish and let stand for abt. 5 min. until they turn red.
Separate heads from the tails. If fat is used, remove from each head at this
time and place in separate dish. Select 60 of the largest heads, clean out
thoroughly, remove eyes, wash and boil a few minutes. Let stand in water until
ready to use.
To prepare Bisque: Make golden roux by cooking flour and oil together, slowly
stirring constantly. Add onions, bell pepper and celery. Cook until onions are
transparent, stirring frequently. Add crawfish tails and fat.
Cook on low heat for abt. 20 min. Stir occasionally. Greaually add the boiling
water, salt and pepper. Cook for 20 min. Add garlic, onion tops and parsley.
Just before serving, add the stuffed and baked crawfish heads.
Serve in soup plates with fluffy steamed rice, croutons or garlic bread.
To prepare Stuffing for heads: Before starting to stuff heads, remove from water
and let drip dry. Have bread crumbs ready. Grind onions, pepper and tails in a
separate dish. Make a golden brn. roux. Add onions and bell pepper and cook
until onions are transparent. Add ground tails and fat. Let simmer for 15 min.
Add water, salt, pepper, bread crumbs, parsley, gharlic and onion tops. Add 1/2
block melted butter if desired. Mix thoroughly.
Stuff each head, roll in flour, place in baking pan side by side with stuffed
side up. Bake 15 min. in 375 F. oven. Add to bisque just before serving.
Once
Chuang Chou dreamt he was a butterfly, a butterfly flitting and fluttering
around, happy with himself and doing as he pleased. He didn't know he was Chuang
Chou. Suddenly he woke up and there he was, solid and unmistakeable Chuang Chou.
But he didn't know if he was Chuang Chou who had dreamt he was a butterfly, or a
butterfly dreaming he was Chuang Chou.
- Chuang Tzu