| Recipe to Print-Crawfish Bisque |
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| Recipe Name: |
Crawfish Bisque |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Gallon
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Mirepoix is a rough cut of vegetables. It is 2 parts onion to 1 part carrots and 1 part celery.
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Ingredients:
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Directions:
In a stock pot, heat a small amount of oil, add mirepoix and crawfish, cook until crawfish are very red in color. Add brandy and deglaze. Add tomato paste and fumet and let cook a few minutes. Add seasonings and let cook for 30 minutes. Add heavy cream and let cook for 15 minutes. Add roux to thicken. |
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Roux
(Add to shopping list) :
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Directions:
Melt butter in a heavy saucepan. Add the flour and stir until thoroughly mixed. Cook to the required degree :
White roux : Cook for just a few minutes over moderate heat until the raw taste is gone. Stop cooking as soon as the roux has a gritty appearance.
Blond roux : Cook longer than a white roux, just until the roux begins to color slightly.
Brown roux : Cook until it takes on a light brown color and has a nutty aroma. Cook over low heat so that the roux browns evenly and does not scorch.
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