Crawfish bisque one

1 servings

Ingredients

Quantity Ingredient
96 eaches crawfish, large
6 eaches cloves
3 eaches onions
1 each carrot
1 each celery, bunch
2 eaches mace, blades
2 eaches thyme, sprigs
1 each garlic clove
2 eaches bay leaves
2 tablespoons butter
8 cups oyster liquor
1 each cayenne pod (seedless)
4 eaches parsley, sprigs
1 salt & pepper to taste

Directions

Carefully clean crawfish; boil in a gallon of water, reserve liquid. Pick 2 doz. crawfish; clean head shells. Pick rest and save all shells. Finely chop 1 onion, carrot, celery, 1 sprig thyme, 1 bay leaf, 1 clove garlic, 6 cloves, 2 mace blades, 3 sprigs parsley into crawfish pot. Add all neat except the 2 doz tails, and all shells except 2 doz heads. Add 1 C rice; boil til thick & mushy. Mash mixture, strain through sieve. Add Tbsp butter, 2 qt oyster liquor and season to taste. Set to slowly boil. See recipe for stuffed crawfish heads. Source: FISHES AND FISHING IN LOUISIANA published 1933 Heads recipe from Mrs. Zoe Zeringue of Waggaman LA in 1974.

Recipe date: 01/17/33

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