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Recipe Name: Arnaud's Crawfish Bisque Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Live crawfish
1 (s) Water
Black peppercorns
1 Cup(s) Vegetable oil
Bay leaves
1 1/2 Cup(s) All-Purpose Flour
1 Cup(s) Finely diced onion
2 Teaspoon(s) Chopped parsley
2 Teaspoon(s) Chopped green onions
1 Teaspoon(s) Fresh ground black pepper
1 Teaspoon(s) Cayenne pepper
1 Teaspoon(s) Whole dried thyme
3 Tablespoon(s) Tomato paste
1 Rotel tomatoes
Place crawfish in a large bowl and sprinkle with all but 3 tsp. of the
salt. Allow to set for 20 minutes. Bring one gallon water to a boil in
a 6 quart stock pot. Wash crawfish in several changes of fresh water
until the water runs clear. Add the clean crawfish to the stockpot and
bring the water back to a boil. In a heavy gauge pot, heat oil until
very hot. Add flour, stirring constantly until the roux turns dark
chestnut in color. Add garlic, bay leaves, black peppercorns and
thyme. When the garlic is blonde, add onions, celery and bell peppers.
When onions are translucent, add tomato paste and lower heat. When
paste is cooked out, add Rotel tomatoes. Drain the crawfish,
reserving the liquid. Peel. Pass the crawfish and the liquid through a
food mill, strain and add 1/2 of the liquid to the roux and bring to a
boil. Smooth out paste and add remaining liquid to the roux. Bring to
a boil, then lower heat to simmer for one hour. Adjust seasonings with
salt, cayenne Tabasco and Worcestershire sauce. Serve very hot. Posted
to recipelu-digest Volume 01 Number 510 by on Jan
13, 98

Nutrition (calculated from recipe ingredients)
Calories: 457
Calories From Fat: 325
Total Fat: 36.8g
Cholesterol: 0mg
Sodium: 134.6mg
Potassium: 184.4mg
Carbohydrates: 28.9g
Fiber: 2g
Sugar: 2.3g
Protein: 4.1g

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