Earner's Crawfish Bisque

 

1 sack crawfish (about 40 pounds)
Scald crawfish in almost boiling water for about 15 minutes. Drain and cool. Peel crawfish and save the fat in a separate bowl. Grind the crawfish. Clean about 200 heads to stuff.

Ingredients
For the gravy:
2 large onions
4 ribs celery
¼ bell pepper
4 cloves garlic
10 sprigs of parsley
1 cup cooking oil
2 cups flour (about)
4 teaspoons tomato paste (heaping)
½ of crawfish fat
9 cups hot water
2 ½ cups ground crawfish tails
5 teaspoons salt
2 teaspoons red pepper
6 green onions

For the heads' stuffing:
2 large onions
3 ribs celery
¼ bell pepper
4 cloves garlic
10 sprigs parsley
Rest of ground crawfish tails
¼ cup cooking oil
Rest of crawfish fat
2 eggs, beaten
2 cups dry bread crumbs (or more)
4 teaspoons salt
2 teaspoons red pepper
Flour
6 green onions

To make gravy: grind onions, celery, bell pepper, garlic, and parsley. Make roux with oil and flour. Stir constantly until browned. Add ground seasonings. Cook on low fire about 30 minutes. Add tomato paste and crawfish fat. Cook about 30 minutes. Add hot water and let cook on low fire. Add ground crawfish tails, salt, and pepper. Cook on high fire about 20 minutes.


To make stuffing for heads: preheat oven to 400º F.

Grind onions, celery, bell pepper, garlic, and parsley. Fry crawfish tails and ground seasonings in hot cooking oil; cool. Add crawfish fat and eggs. Mix in bread crumbs, salt, and pepper. Stuff heads. Dip the stuffed part of head in flour and place on cookie sheet. Bake for 20 minutes.

Add baked crawfish heads to gravy. Cook on low fire about one hour. More hot water may be added if too thick. Stir carefully. Serve in soup bowls over rice.
Garnish with green onions.

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