Bisque D Crivesses Crawfish Bisque

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Unusual and a little time-consuming, this unusually presented soup is from the creole chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Soak crawfish in cold water for 30 minutes.

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Wash carefully , using a brush.

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Place in stockpot with water , vegetables and thyme.

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Remove crawfish , reserving stock.

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Remove all meat from head and bodies of crawfish to use in the stuffing.

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Reserve the head shells.

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Drain stock.

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For the stuffing: moisten cracker crumbs with milk.

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Add next 7 ingredients and simmer a few minutes.

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Cool slightly and add egg.

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Fill head shells with the stuffing mixture.

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Dredge with flour and brown in butter.

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Drain on paper towels and keep hot.

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Blend 1 1 / 2 tablespoons butter with 1 tablespoon flour and cook until toasted.

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Add strained stock gradually and cook for about ten minutes , stirring often to prevent lumping.

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Season , add stuffed heads and serve.

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Ingredients

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crawfish, water, onion, carrots, parsley, celery, thyme, butter, flour, cracker crumbs, milk, crawfish meat, stock, salt and pepper, egg