Crayfish (Crawfish) Bisque

Crayfish Bisque Ingredients

24 crayfish

a single quart tap water

a pair of white onions
a pair of whole, peeled carrots

a pair of stalks celery

four twigs of fresh parsley
four tsp thyme
six tbsps . of cracker crumbs
1 cup milk

three tbsps . butter
two tbsps . all-purpose flour

pepper and saltsalt/pepper
1 egg, slightly beaten

Instructions:
Prepare the crayfish for the bisque by placing the crayfish in cold
water for half-hour. Rinse carefully; utilize a
brush to eliminate the dirt.

As soon as cleaned,
put the crayfish in a stock pot together with the water, 1 onion, the
carrots, the celery, 1/2 the parsley and all of
the thyme.

Let to reach a boil and con-
tinue to boil for twenty-five minutes. Strain the
water from the pot and put the crayfish in a collander.
Remove the meat in the heads and
bodies in the crayfish; reserve the heads which
have to be stuffed. Dampen cracker crumbs with
milk. Dice crayfish meat and add in into the
dampened crumbs.

Dice the remainder of the onion;
melt the butter, and then incorporate the onion and 1 tablespoon
of flour. Add 1 tablespoon of the crayfish broth and
the rest of the parsley. Season with salt
and pepper to personal taste. Gently boil slowly for 5-8
min's; add the crayfish and bread crumb
blend and cook two-three minutes longer. Remove
from the stove and let cool a little bit. Stir in the
lightly beaten egg. Pack the crayfish heads with the
concoction. Cover the crayfish heads in flour and
fry in butter until lightly browned. Cool
on brown paper bags and then keep them warm when making
the stock. Melt the rest of the butter.
add remaining flour and blend
until smooth. Strain reserved stock so as to remove celery and carrots. Pour the broth to
the butter and flour. Cook on the stove top for 10-12
minutes on low heat; season with even more salt and pepper if
desired. Ahead of serving, top with the stuffed crayfish heads.

Make up this corn fritter recipe to dip in the bisque.