Bisque Décrivesses Crawfish Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. 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 the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved 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 remaining onions, peppers, celery, garlic, 1 pound peeled 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 remaining 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 Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes 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.
  • Combine all ingredients and store in an air-tight container.

CRAWFISH BISQUE



Crawfish Bisque image

This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings (about 6 3/4 cups)

Number Of Ingredients 20

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
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

Steps:

  • 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.

LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

BISQUE D'éCRIVESSES - CRAWFISH BISQUE



Bisque D'écrivesses - Crawfish Bisque image

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

2 dozen crawfish
1 quart water
1 onion, peeled and diced
2 carrots, peeled and diced
1 tablespoon parsley, minced
2 stalks celery, diced
1/8 teaspoon thyme
3 tablespoons butter
1 tablespoon flour
6 tablespoons cracker crumbs
milk
crawfish meat (use the 2 dozen listed above)
1 1/2 tablespoons butter, melted
1 small onion, peeled and minced
1 tablespoon flour
1 tablespoon stock (fish preferred, but chicken will do)
1 tablespoon parsley, minced
salt and pepper
1 egg, beaten

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.

More about "bisque décrivesses crawfish bisque recipes"

BISQUE DE ECREVISSE - DIA'S KITCHEN
Apr 13, 2017 Bisque D’ecrevisse is a crayfish and vegetable soup. This seafood soup is herbed with a three herb medley and spiced with cayenne, garlic and a dash of tabasco sauce. …
From houseoftreats29.wordpress.com


PAUL PRUDHOMME CRAWFISH BISQUE RECIPES
2015-12-31 Crawfish Cornbread Dressing. Combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, melt the butter over medium high heat, then add the bell …
From tfrecipes.com


665 BISQUE OR COULIS D’ECREVISSES - CKBK
Method 1) Cut the carrots, onions and parsley stalks into very small dice and cook to a light brown in the butter together with the thyme and bay-leaf. Wash the crayfish, remove the trails then co...
From app.ckbk.com


EASY CRAWFISH BISQUE - WEEKDAY PESCATARIAN
Sep 11, 2022 To begin, assemble the crispy crawfish cakes. Add ½ cup onion, ½ cup celery and 3 tablespoons green onions to the food processor. Pulse until finely chopped.
From weekdaypescatarian.com


CRAWFISH BISQUE RECIPE - CHEF'S RESOURCE RECIPES
Step 4: Add the Stock and Cream. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer.
From chefsresource.com


CRAWFISH BISQUE - RECIPES - SUR LE PLAT
May 29, 2023 Our family team stuffed over 100 heads and made a deep dark roux in two cast iron pots for the bisque. Once the crawfish tails were added ad the bisque allowed to simmer for an hour, we placed a dollop of steaming rice …
From surleplat.com


CRAWFISH BISQUE | REALCAJUNRECIPES.COM: LA M DE MAW …
Jul 28, 2002 Step 1. To prepare the stuffing, melt the butter in a medium to large pot. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear.
From realcajunrecipes.com


LOUISIANA CRAWFISH BISQUE RECIPE - CHEF'S RESOURCE RECIPES
Dec 5, 2024 To make this recipe more substantial, add some diced ham or bacon to the pot along with the crawfish. For a spicy kick, add a few dashes of hot sauce to the bisque. …
From chefsresource.com


BISQUE DE CREVETTES – THE ORIGINAL RECIPE BY …
Oct 26, 2020 662—bisque d’ecrevisses (i) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thyme and bay; brown this mirepoix with butter, in a saute pan; throw in fifteen crayfish for ” …
From flexitariankitchen.com


RICH AND CREAMY CRAWFISH BISQUE RECIPE - TASTE OF HOME
Oct 12, 2024 Add the crawfish meat and the corn. Cook the bisque, stirring occasionally, for 15 to 20 minutes or until it thickens slightly. Stir in the cream, the sherry vinegar and the green portion of the green onions. Christine Ma for …
From tasteofhome.com


CRAWFISH BISQUE WITH CRAWFISH BOULETTES RECIPE - CHEF'S RESOURCE
Quick Facts. Servings: 8 Prep Time: 25 minutes Cook Time: 2 hours 40 minutes Total Time: 3 hours 5 minutes Yield: 3 dozen crawfish boulettes Ingredients. For the crawfish stock: 1 3/4 …
From chefsresource.com


CRAWFISH BISQUE | EMERILS.COM
Cook, stirring often, 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 15 minutes. …
From emerils.com


BISQUE D CRIVESSES CRAWFISH BISQUE RECIPES
Steps: Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear. **If using shrimp, saute shrimp in skillet with garlic and butter until pink.
From tfrecipes.com


CRAWFISH BISQUE WITH CRAWFISH BOULETTES - EMERILS.COM
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 …
From emerils.com


CRAWFISH AND CORN BISQUE RECIPE - MMMRECIPES : EASY AND …
Nov 8, 2024 Flexible Ingredients: Crawfish tails are a classic choice, but shrimp works well if crawfish isn’t readily available.; Perfect for Entertaining: This bisque’s stunning golden color …
From mmmrecipes.com


BISQUE DéCRIVESSES CRAWFISH BISQUE RECIPES
½ cup butter: ½ cup chopped onion: ½ cup chopped green onion: 1 pound crawfish tails: 2 (10.75 ounce) cans cream of potato soup: 1 (10.75 ounce) can cream of mushroom soup
From tfrecipes.com


Related Search