May. 23rd, 2009

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Crawfish Bisque

Today I went to my folks house to help make Crawfish Bisque. It is quite the process. First you clean hundreds of crawfish heads buy removing everything that is not part of the shell and scrubbing with a toothbrush to get clean. This is done gradually and the heads frozen until they are to be stuffed. Then you make the stuffing (seasoning, crawfish meat, breadcrumbs) and actually stuff it into each head, then roll them in flour and fry them for a bit so the stuffing doesn't fall out in the stew. Then make a roux, add to seasoning, add liquid of some sort, more crawfish meat, then the stuffed heads. Cook for a long time, serve over rice. It is the most delicious thing you have EVER eaten. It is not something we have very often due to the crazy process but it is something we are always preparing in that when ever we have crawfish we peel what ever is left over and freeze to use when we make the bisque and we clean the heads a little at a time too. Today we stuffed over 400 little crawfish heads.

I am only the labor, not the cook and could never make this on my own.

the suffed heads are on the left about to go into the pot


THE POT O GOODNESS

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