RCI-SP.002.0064.001
Crawfish Bisque
Crawfish Bisque A terrific soup from Texas Tapestry cookbook. Enjoy!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- corn oil or bacon fat½ cup
- ⅓ cup
- onion1 largepeeled and chopped
- – 2 cloves garlic1 unitpeeled and finely chopped
- celery and leaves1 stalkchopped
- scallions4 unitwhite and green parts chopped separately
- 1 quart
- ¼ cup
- 1 teaspoon
- 1 unit
- 6 tablespoons
- 8 unit
- 3 unit
- 1 teaspoon
- ¼ teaspoon
- ¼ teaspoon
- ¼½ teaspoon
- 2 tablespoons
- uncooked crayfish tails3 lbswith fat if available
- 1 unit
Method
1
Heat corn oil or bacon fat in a large heavy-bottomed pot over medium heat. Once shimmering, gradually whisk in flour to create a roux, stirring constantly to prevent lumps.
2
Continue cooking the roux, stirring frequently, until it reaches a deep chocolate brown color, about 12-15 minutes. Do not let it burn.
15 minutes
3
Add the chopped onion, garlic, celery, and scallion whites to the roux. Stir well and cook until the vegetables soften, approximately 5 minutes.
5 minutes
4
Stir in the tomato paste and cook for 2-3 minutes, allowing the flavors to develop.
3 minutes
5
Slowly add the water while stirring constantly to avoid lumps and ensure a smooth consistency. Add the allspice berries, cloves, bay leaf, thyme, salt, black pepper, white pepper, and cayenne pepper.
2 minutes
6
Bring the liquid to a boil, then reduce heat and simmer for 15 minutes to meld the spices and develop the base flavor.
15 minutes
7
Add the crawfish tails (with fat if available) to the simmering bisque and cook for 8-10 minutes until the crawfish are just cooked through.
10 minutes
8
Remove from heat and stir in the lemon juice and fresh parsley. Taste and adjust seasoning as needed with additional salt, pepper, or cayenne.
1 minutes
9
Ladle the bisque into serving bowls, removing whole spices (allspice berries, cloves, and bay leaf) when possible. Top each bowl with a scoop of hot freshly cooked rice and garnish with scallion greens.