Crawfish Bisque

🛒 Ingredients

• Crawfish tails, peeled 50 g · 42 kcal
• Crawfish fat (reserved from heads) 5 g · 45 kcal
• Unsalted butter 20 g · 144 kcal
• All-purpose flour 11 g · 41 kcal
• Yellow onion, diced 30 g · 12 kcal
• Celery, diced 15 g · 2 kcal
• Green bell pepper, diced 20 g · 4 kcal
• Garlic, minced 3 g · 4 kcal
• Crawfish stock (or seafood stock) 175 g · 7 kcal
• Tomato sauce 20 g · 6 kcal
• Heavy cream 37 g · 150 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Green onions, chopped 4 g · 1 kcal
• Worcestershire sauce 2 g · 2 kcal
• Creole seasoning 2 g · 2 kcal
• Cayenne pepper 1 g · 2 kcal

👨‍🍳 Instructions

1. If using whole crawfish, separate heads from tails. Peel tails and reserve meat. Clean heads thoroughly, reserving any attached fat, then lightly salt and pepper the inside of the cleaned head shells.
2. Prepare the stuffing for the heads: Sauté a small portion of diced onion, celery, and bell pepper with minced garlic in a tablespoon of butter until softened. Stir in finely chopped crawfish tail meat (a small amount, about 20g), breadcrumbs, a splash of crawfish stock, and Creole seasoning to form a thick mixture.
3. Carefully fill each cleaned crawfish head shell with the prepared stuffing and set aside.
4. In a large heavy-bottomed pot, melt the remaining butter over medium heat. Gradually whisk in the all-purpose flour and cook, stirring constantly, for 15-20 minutes until a dark, peanut-butter colored roux forms.
5. Add the remaining diced onion, celery, and green bell pepper to the roux. Cook, stirring, until vegetables are softened, about 8-10 minutes. Stir in the remaining minced garlic and cook for another minute.
6. Gradually whisk in the crawfish stock, ensuring no lumps form. Bring to a simmer, stirring occasionally, until the bisque thickens.
7. Stir in tomato sauce, Worcestershire sauce, Creole seasoning, and cayenne pepper. Add any reserved crawfish fat. Continue to simmer for 20-30 minutes, allowing flavors to meld, stirring occasionally to prevent sticking.
8. Add the reserved crawfish tails and the stuffed crawfish heads to the bisque. Simmer gently for 10-15 minutes, or until the crawfish tails are cooked through and the stuffed heads are heated. Be careful not to overcook the tails.
9. Remove stuffed heads gently. Stir in heavy cream and fresh parsley. Heat through gently without boiling. Taste and adjust seasoning as needed.
10. Ladle the hot bisque into bowls. Garnish each serving with one or two stuffed crawfish heads and extra fresh parsley. Serve immediately.