0.0 – 0 reviews • Appetizer
| Level: |
Intermediate |
| Total: |
1 hr 25 min |
| Prep: |
25 min |
| Cook: |
1 hr |
| Yield: |
8 to 10 servings |
Ingredients
- 1/4 cup olive oil
- 10 pounds crawfish, boiled, peeled and shells and tail meat reserved
- 10 pounds crawfish, boiled, peeled and shells and tail meat reserved
- 2 tablespoons all-purpose flour
- 4 cloves garlic, chopped
- 2 onions, chopped
- 2 stalks lemongrass, chopped
- 1 stalk celery, chopped
- 1 bulb fennel, chopped
- 1 thumb ginger, chopped
- 1/4 cup white rice
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 sprig thyme
- 1/4 cup brandy
- 6 cups crawfish stock
- 2 cups heavy cream
- 1 lime, zested
- Salt and freshly ground black pepper
- Hot sauce, such as Tabasco
Instructions
- Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
- Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
- Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
- Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.