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Bisque D'ecrevisse Recipe
|Celery leaves||1 (From One Bunch Of Celery)|
|Garlic||4 Clove (20 gm)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Flour||3⁄4 Cup (12 tbs)|
|Carrots||2 , chopped fine|
|Parsnip||1 , chopped fine|
|Ripe tomatoes/1 can solid pack tomatoes||6 , skinned and chopped|
|Rice||1 Cup (16 tbs), steamed|
|Shallots||4 , chopped fine|
Serving size: Complete recipe
Calories 8259 Calories from Fat 1237
% Daily Value*
Total Fat 139 g213.6%
Saturated Fat 47.8 g238.8%
Trans Fat 0 g
Cholesterol 9180.5 mg
Sodium 5530.7 mg230.4%
Total Carbohydrates 404 g134.6%
Dietary Fiber 38.3 g153.3%
Sugars 62.5 g
Protein 1272 g2544.9%
Vitamin A 750.5% Vitamin C 549.9%
Calcium 272.9% Iron 460.6%
*Based on a 2000 Calorie diet
If the bellies are silty, scrub with a stiff brush.
Place in a very large deep kettle, cover with cold water, add 2 or 3 tablespoons of salt, and let stand about an hour.
Drain, cover with fresh water, add vinegar and celery leaves.
Cover, and cook over a low heat until water boils, then simmer gently for 5 minutes.
Strain and reserve the liquid.
Crack the tender shell of the tails, pick out the meat, and place in a bowl.
Shake the fat from the bodies (or heads) into a second bowl by gently tapping the bottom of the heads.
Save about 30 of the largest heads to stuff.
To make the stuffing: Heat 2 tablespoons of the butter in a saucepan.
Toss in 1 onion and 2 cloves of garlic, both chopped fine.
Cook over a low heat until straw colored.
Add half the crayfish fat and all the crayfish tails, coarsely chopped.
Cook, stirring constantly, for several minutes.
Mix in crumbs, 1 cup of strained liquid in which crayfish cooked, chopped parsley, lemon juice, cayenne, Tabasco, and salt to taste.
Continue cooking for about 15 minutes.
Remove from heat, beat in eggs thoroughly, and stuff the crayfish heads generously.
Save any leftover stuffing.
Place stuffed heads on a tray or in a shallow baking dish, dot with butter, and set aside.
To make the bisque: Put flour into a skillet and cook over a moderate heat, stirring constantly, until light brown in color.
Cook remaining onion and garlic, both chopped fine, in a large soup kettle with 2 tablespoons of butter and remainder of the crayfish fat until limp.
Stir in browned flour until smooth, then add 2 quarts of the strained crayfish liquid, carrots, parsnip, tomatoes, any leftover stuffing, parsley, thyme, basil, bay leaf, additional salt, cayenne, and Tabasco enough to give a slight bite to the bisque.
Simmer over a low heat, without a cover, for 1 1/2 hours, stirring occasionally.
Thirty minutes before bisque has finished cooking, bake stuffed crayfish heads in a preheated 350° oven for 15 minutes.
Place carefully in the bisque and continue simmering for the final 15 minutes.