Crawfish Bisque with Crawfish Boulettes
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Vegetable oil for frying |
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5 pounds boiled crawfish |
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4 quarts water |
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1 cup vegetable oil |
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1 cup flour |
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3 1/2 cups chopped onions, in all |
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1 3/4 cups chopped green bell peppers, in all |
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1 3/4 cups chopped celery, in all |
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Salt and pepper, to taste |
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1/4 cup plus 3 tablespoons chopped green onions |
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1/4 cup plus 2 tablespoons chopped parsley |
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1/2 teaspoons minced garlic |
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4 slices stale bread, torn into pieces |
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1 egg, beaten |
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Pinch
of cayenne |
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1
1/2 cups dried fine bread crumbs |
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1 teaspoon cajun seasoning |
Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Note: Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the cajun seasoning. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them until golden brown, about 2 minutes Remove the boulettes from the oil and drain on a paper-lined plate. Season with cajun seasoning.
Garnish each soup with a couple of boulettes.
Yield: 30 servings
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