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Soups and Stews | |
| Crawfish Stock: 6 pounds fresh or frozen cooked crawfish, thawed 1 carrot, cut into large pieces 1 stalk celery, cut into large pieces 1 yellow onion, cut into large pieces 2 bay leaves 6 thyme sprigs Bisque: 2 tablespoons unsalted butter 2 tablespoons olive oil 1 small green bell pepper, chopped 1 stalk celery, chopped 1 yellow onion, chopped 1 medium tomato, chopped 1 tablespoon Cajun seasoning 1/4 cup all-purpose flour 2 tablespoons tomato paste 3 cups Crawfish Stock 1/4 cup dry sherry 1/2 cup heavy cream Reserved crawfish meat Chopped fresh flat-leaf parsley, for garnish, optional | |
| For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock. For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken. Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes. Divide the bisque between serving bowls and garnish with parsley, if desired. | |
Unrated | |
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