Crayfish Bisque:
24 crayfish
one quart of water
a pair of yellow onions
two whole carrots
a pair of stalks celery
four stems fresh parsley
four tsp thyme
half a dozen tbsps . of cracker crumbs
1 cup milk
three tbsps butter
two tbsps . flour
pepper and saltsalt/pepper
1 egg, lightly beaten
Instructions:
Prepare the crayfish for the bisque by washing the crayfish in cold
water for thirty minutes. Clean carefully; utilize a
brush to clear out all of the dirt.
After cleaned, put the crayfish in a stock pot together with the water, 1 onion, the carrots, the celery, half the parsley and all of the thyme.
Let to get to a boil and continue to boil for twenty-five minutes. Strain the
water from the pot and pour the crayfish in a colander. Remove the meat in the heads and bodies within the crayfish; put aside the heads which have to be stuffed. Dampen cracker crumbs with milk. Dice crayfish meat and put in to your soaked crumbs.
Finely mince the remainder of the onion;
melt the butter, and then combine the onion and 1 tablespoon of flour. Add 1 tablespoon of the crayfish broth and
the rest of the parsley. Season with salt
and pepper to personal taste. Boil on low slowly for 5-8 min.; add the crayfish and bread crumb blend and cook a few minutes longer. Remove from the stove and let cool a little. Stir in the slightly beaten egg. Stuff the crayfish heads with the formula. Run the crayfish heads in flour and fry in butter until perfectly browned. Cool on brown paper bags and then keep them warm while at the same time cooking the stock. Melt the remainder of the butter. Add remaining flour and stir up until smooth. Strain reserved stock so as to separate out celery and carrots. Blend the broth to the butter and flour. Cook on the stove top for 10-12 minutes on low heat; season with even more salt and pepper if desired. In advance of serving, add the crayfish heads.
24 crayfish
one quart of water
a pair of yellow onions
two whole carrots
a pair of stalks celery
four stems fresh parsley
four tsp thyme
half a dozen tbsps . of cracker crumbs
1 cup milk
three tbsps butter
two tbsps . flour
pepper and saltsalt/pepper
1 egg, lightly beaten
Instructions:
Prepare the crayfish for the bisque by washing the crayfish in cold
water for thirty minutes. Clean carefully; utilize a
brush to clear out all of the dirt.
After cleaned, put the crayfish in a stock pot together with the water, 1 onion, the carrots, the celery, half the parsley and all of the thyme.
Let to get to a boil and continue to boil for twenty-five minutes. Strain the
water from the pot and pour the crayfish in a colander. Remove the meat in the heads and bodies within the crayfish; put aside the heads which have to be stuffed. Dampen cracker crumbs with milk. Dice crayfish meat and put in to your soaked crumbs.
Finely mince the remainder of the onion;
melt the butter, and then combine the onion and 1 tablespoon of flour. Add 1 tablespoon of the crayfish broth and
the rest of the parsley. Season with salt
and pepper to personal taste. Boil on low slowly for 5-8 min.; add the crayfish and bread crumb blend and cook a few minutes longer. Remove from the stove and let cool a little. Stir in the slightly beaten egg. Stuff the crayfish heads with the formula. Run the crayfish heads in flour and fry in butter until perfectly browned. Cool on brown paper bags and then keep them warm while at the same time cooking the stock. Melt the remainder of the butter. Add remaining flour and stir up until smooth. Strain reserved stock so as to separate out celery and carrots. Blend the broth to the butter and flour. Cook on the stove top for 10-12 minutes on low heat; season with even more salt and pepper if desired. In advance of serving, add the crayfish heads.
About the Author:
Want to find out more about Southern cuisine like baby carrots recipe, then visit Kathy Smith's site on soul food with a cheese straw recipe for your needs.