8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
4 Pounds Boiled Louisiana Crawfish
2 pounds of Authentic Louisiana Crawfish tails
All-purpose flour
Plain breadcrumbs
Canola oil
Unsalted butter
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s Seafood magic
Cayenne pepper
2 Yellow onions
4 ribs celery
2 Green Bell Peppers
Garlic
Fresh Thyme
Bay Leaves
Optional ingredients
6oz can tomato paste(No salt added)
Tools you’ll need
11×17 inch baking pan
Disposable piping bag
Food processor (Optional)
Preparation of ingredients
Step 1- Chop 1 yellow onion and 1/2 of a yellow onion, 4 ribs celery, 1 Green bell pepper and 1/2 of a green bell pepper. Chop 1 tablespoon of fresh thyme and 5 cloves garlic until minced.
Preparing 4 pounds Crawfish
Step 2- Separate the crawfish tail from the crawfish head. Place crawfish tail and head into separate bowls.
Step 3- Peel shell off of crawfish tail. Place Crawfish tails and Crawfish tail shells into separate bowls. Once done you should have 3/4 of a pound of crawfish tails. This will be used to make the crawfish stuffing. Place crawfish tails into fridge until you are ready to use them.
Step 4- Insert thumb into crawfish head. Pull the crawfish body cavity/legs down separating it from the crawfish head shell. Try not to damage the crawfish head shell. Place the crawfish body cavity/legs and the crawfish head shell into separate bowls.
Step 5- Clean out the insides of the crawfish body cavity with a butter knife.
Step 6- Clean out the inner shell of the crawfish head by taking a butter knife and carefully scraping it along the inner shell of the crawfish head shell. Dip the crawfish body cavities and the crawfish head shells into a bowl of water. You can also add water into two separate large bowls. Add the crawfish body cavities in one bowl and the crawfish head shells into another large bowl. Once done drain the crawfish body cavities/legs and the crawfish head shells into a strainer separately.
Making the Crawfish stock
***Preheat fire to medium high heat***
Step 7- Add 5 quarts water, 2 Teaspoons Tony’s creole seasoning, 2 teaspoons of Chef Paul’s seafood magic. Add Crawfish body cavities/legs, and crawfish tail shells. Stir all ingredients together. Let simmer for 1 hour.
Step 8- Add crawfish stock into strainer with a large bowl underneath it. Discard Crawfish body cavities/legs, and crawfish tail shells.
Making the Roux
***Preheat fire to medium high heat***
Step 9- Add 2/3 Cup canola oil. Let get hot for 2 minutes. Add 2/3 Cup All-purpose flour. Stir continuously for 8 minutes or until mixture reaches a brown color. Cooking times vary. It can take a shorter or longer period of time for the roux to reach a brown color.
Step 10- Turn fire off and continue to stir until roux thins out. Let Roux cool completely.
Making the Crawfish stuffing
Step 11- Add the 3/4 of a pound of crawfish tails and 1 pound of the Louisiana crawfish tails into a food processor. Blend for 1 minute. If you don’t have a food processor, chop crawfish tails very fine with a knife.
***Preheat fire to medium high heat***
Step 12- Add 1/2 stick unsalted butter into a large saucepan. Let butter melt. Add 1 Cup chopped yellow onion, 2/3 cup chopped celery, 2/3 cup chopped green bell pepper, and 1 tablespoon of chopped garlic. Stir all ingredients together. Let sauté for 8 minutes.
Step 13- Add grounded crawfish tails, 1 1/2 Cup crawfish stock and 1 1/3 cup plain breadcrumbs. Stir all ingredients together.
Step 14- Add 1/4 teaspoon salt, 1 teaspoon Tony’s creole seasoning, 1 teaspoon chef Paul’s seafood magic, and 1/2 teaspoon fresh thyme. Stir all ingredients together. Turn fire off and let stuffing cool completely.
Step 15- Add stuffing into disposable piping bag. Pipe stuffing into each individual crawfish head shell. You can stuff up to 110 crawfish head shells with the stuffing. If any stuffing is left over roll stuffing into balls and set aside.
***Butter bottom of baking pan***
***Preheat oven to 325 degrees***
Step 16- Add stuffed crawfish head shells and crawfish stuffing balls into baking pan. Place into a preheated 325-degree oven for 30 minutes. Once done let cool until you are ready to add it into your bisque.
Making the bisque
***Preheat fire to medium high heat***
Step 17- Add 1/2 stick unsalted butter into a large pot. Let butter melt. Add 1 Cup chopped yellow onion, 2/3 cup chopped celery, 2/3 cup chopped green bell pepper and 1 tablespoon chopped garlic. Stir all ingredients together. Let sauté for 8 minutes.
Step 18- Add Roux and 3 quarts of crawfish stock. Stir all ingredients together. Let come to a simmer.
Step 19- Add 1/4 teaspoon salt, 1 teaspoon Tony’s creole seasoning, 1 teaspoon chef Paul’s seafood magic, 2 teaspoons cayenne pepper, 1 teaspoon fresh thyme, 3 bay leaves and 5 tablespoons of tomato paste (Optional). Stir all ingredients together. Let simmer for 1 hour and 10 minutes.
Step 20- Add crawfish tails. Let come to simmer first then let simmer for 3 minutes. Turn fire off. Add stuffed crawfish heads and crawfish dressing balls. Stir all ingredients together. Let sit for 15 minutes before serving. Serve over rice and enjoy.
Quick tip– Crawfish bisque will thicken as it cools.
For best results– Let bisque come to room temperature. Place in fridge overnight. Flavors will settle and increase. Bisque will taste better the next day. Also, the stuffing in the crawfish heads and the crawfish stuffing balls will absorb the flavors. The longer you let it sit the better.
YouTube instructional video
