More Great Recipes: Cajun

CRAWFISH BISQUE


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Member since 2009

Serves 10 | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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