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garlic lemons celery parsley yellow onions shrimp live crawfish unsalted butter yellow onion celery cayenne pepper heavy cream salt processor
Viewed: 35 - Published at: 9 years agoIngredients
- 4 cloves garlic, unpeeled
- 3 lemons, thinly sliced
- 1 cup chopped celery leaves
- 4 sprigs fresh parsley
- 3 medium yellow onions, sliced
- 1 package (3 ounces) shrimp or crab boil
- 7 pounds live crawfish
- 1/4 pounds unsalted butter
- 1 medium yellow onion, finely chopped
- 1 celery heart, finely chopped
- 1/4 teaspoon cayenne pepper
- 2 quarts heavy cream
- Salt
- Food processor
Method
- For the crawfish:
- Fill a large stockpot one-third full of cold water.
- Add all of the ingredients except the crawfish and boil for 20 minutes.
- Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.
- Strain the stock and discard the vegetables.
- Place the crawfish in the liquid and add water to cover, if necessary.
- Bring to a rolling boil, reduce the heat and simmer for 15 minutes.
- Drain and serve (see Notes).
- For the bisque:
- Break the cooked crawfish in half and remove the tail meat and fat.
- Reserve the shells and meat separately.
- In a stockpot, melt the butter and saute the onion and celery until wilted.
- Add the cayenne, heavy cream, and reserved crawfish shells, heads, and fat.
- Simmer over low heat for 45 minutes.
- In a food processor, blend the shells with the cream.
- Pass the soup through a fine sieve; discard the solids.
- Add the reserved tail meat and chill until ready to serve.
