Crawfish Bisque Balls

• Bisque Balls
• 2 lbs peeled crawfish tails
• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 cup plain breadcrumbs
• 2 eggs, lightly beaten
• 1 1/2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 2 tablespoons chopped fresh parsley
• Bisque Gravy
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 1 (8 ounce) can tomato sauce
• 1 lb fresh crawfish tail
• 1/4 cup chopped green onion (optional)
• 1/4 cup chopped fresh parsley (optional)
• cooked rice

1. Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
2. Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
3. Place on greased baking sheet. Bake 20 minutes at 350*.
4. Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
5. Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
6. Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
7. If desired, add the chopped green onions & parsley just prior to serving.
8. Serve over cooked rice.

crawfish tails, onion, celery, breadcrumbs, eggs, salt, red pepper, parsley, vegetable oil, flour, onion, celery, water, salt, red pepper, tomato sauce, green onion, parsley, rice

Taken from www.food.com/recipe/crawfish-bisque-balls-198747 (may not work)