DONS SEAFOOD CRAWFISH BISQUE RECIPE

DONS SEAFOOD CRAWFISH BISQUE RECIPE image

Yield 8 people

Number Of Ingredients 16

1 garlic clove (minced)
1c green onions (chopped)
2 white onions (chopped)
1 bell pepper (chopped)
½ stick unsalted butter
1 fresh jalapeno pepper (chopped)
2 celery stalks (chopped)
¼c fresh parsley (chopped)
3 lb. fresh Louisiana crawfish tails (with fat)
DON'S All Purpose Seasoning to taste
Red pepper to taste
¼c oil
¼c flour
1 qt. water
1 9" X 13" pan cooked cornbread (crumbled)
2 eggs (beaten)

Steps:

In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON'S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon - size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!