Recipes
CRAWFISH BISQUE
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Servings: 10
- 1/4 CUP OIL
- 2 MEDIUM ONIONS, MINCED, ALMOST GROUND
- 3/4 CUP WATER
- 1- 1/2 TSP RED PEPPER
- 1/4 CUP PARSLEY, CHOPPED
- 4 TBSP BUTTER OR MARGARINE
- FLOUR
- 2 TSP SALT
- 1-1/2 CUPS BREAD CRUMBS
- 1/4 CUP GREEN ONION TOPS
- 60 CLEANED CRAWFISH HEADS
- 60 CRAWFISH TAILS, GROUND
- CRAWFISH FAT
DIRECTIONS
MAKE A ROUX WITH THE OIL AND FLOUR. ADD ONIONS. COOK UNTIL SOFT. ADD GROUND CRAWFISH TAILS TO THE MIXTURE. ADD CRAWFISH FAT AND SIMMER 15 MINUTES. ADD WATER, SALT, PEPPER, BREAD CRUMBS, PARSLEY, GREEN ONION TOPS AND BUTTER. MIX WELL. FILL EACH HEAD WITH STUFFING, ROLL IN FLOUR AND BAKE 350 DEGREES FOR 15 MINUTES OR FRY UNTIL BROWN.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
