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CRAWFISH BISQUE
LAKE SHORE CLUB
Robert
OK you guys, this is the most labor intense cajun dish, as for as I am concerned, there is to prepare. This recipe makes a lot, but it so much work you just as well make a bunch, cause you probably won't make it again.
2 T. Garlic Powder
3 T. Sweet Crushed Basil Leaves
1 T. Salt
3 T. Garlic (minced)
1 T. Tabasco Sauce
2 T. Worcestershire Sauce
1 tsp. Cayenne Red Pepper
1 tsp. White Pepper
1 tsp. Black Pepper
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Curry powder
Mix all seasonings together and set aside.
1 1/2 lbs. Butter
4 c. Onion (chopped fine)
2 c. Bell Pepper (chopped fine)
1 c. Celery (chopped fine)
1 c. Pimento (chopped fine)
5 lbs. Crawfish Meat (coarsely chopped)
4 c. White Bread Crumbs
Melt butter in a LARGE pot, add onions, bell pepper and celery, cook for about 20 minutes on medium heat. Add seasoning mixture, crawfish meat and pimentos and cook for another 20 minutes or so. Turn the heat off and add the bread crumbs and mix completely. After the stuffing has cooled enough to handle, stuff those little crawfish heads till you think you are making enough to feed the world.
Ok, I need to tell you whole "naked" truth about this delicacy, and where the work comes in. You have to boil a pot of live crawfish to get those "heads". Down here, we will have a crawfish boil at the drop a hat and smell of the seasoned water boiling. What we call the head is mostly the body of the crawfish. After you have removed the tail (where the meat is) remove the head, the pointed part where the whiskers and eyes are. Now all you have left is the body. Carefully put your finger in the body and push out the "innards" of this crustacean. The shells must be washed and refrigerated after they are cleaned.
The stuffing is then put in each and every little crawfish body you have. If you run out, not to worry, just make little balls and set aside until all are done. Bake the heads, stuffing side up, on baking sheets in a 400° to 450° oven for about 30 to 40 minutes until lightly crusted on top.
Remove and refrigerate when cooled enough to handle |
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