Crawfish Bisque Pic's added!!!!

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007bond-jb

Master Chef
Joined
Dec 29, 2006
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Here's a link to the Cajun classic, It's long and drawn out process but well worth the effort. Justin Wilson once aired his version & said hell with stuffing them heads just make golf size balls. Which cuts the prep. time in half. The shell adds nothing to taste only apperance and tradition
http://www.gumbopages.com/food/soups/craw-bisque.html

Credit Chuck Tagert from the Gumbo Pages
Native New Orleanian, and Damn good cook (albeit a modest one)
 
Re: Crawfish Bisque

007bond-jb said:
Here's a link to the Cajun classic, It's long and drawn out process but well worth the effort. Justin Wilson once aired his version & said hell with stuffing them heads just make golf size balls. Which cuts the prep. time in half. The shell adds nothing to taste only apperance and tradition
http://www.gumbopages.com/food/soups/craw-bisque.html

The 1st roux is for the stew the 2nd for the stuffing, I just made boulletes instead. This was the first time I used this recipe & it was the best I ever tasted anywhere period... BTW I used 2lbs of crawfish in all & since I wasen't stuffing heads I left the stuffing crawfish meat whole.















desert was apple crunch
 
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