Crawfish Bisque Recipe CajunChefRyan

• 40 Lb. Crawfish, live, boiled
• 2 Large Onions
• 4 Ribs Celery
• 6 Each Green onions, divided
• 1/2 Each Bell pepper
• 4 Cloves Garlic
• 10 Sprigs Parsley
• 1 Cup Olive oil, or bacon fat
• 2 Cups All-purpose flour
• 1 1/2 Tbsp Tomato paste
• 1/2 Amount Crawfish fat
• 9 Cups Seafood stock
• 2 1/2 Cups Crawfish tails, ground
• 1 1/2 Cups Brandy
• 2 Cups Heavy cream
• 2 Tsp Salt
• 2 Tsp Cayenne pepper
• FOR STUFFING THE HEADS
• 2 Large Onions
• 6 Each Green onions
• 3 Ribs Celery
• 1/2 Each Bell pepper
• 4 Cloves Garlic
• 10 Sprigs Parsley
• 1/4 Cup Olive oil, or bacon fat
• 2 1/2 Cups Crawfish tails, ground
• 1/2 Amount Crawfish fat
• 2 Large Eggs, beaten
• 2 Cups Bread crumbs
• 2 Tsp Salt
• 2 Tsp Cayenne pepper
• As needed All-Purpose Flour

1. Making the bisque: Use 1 sack crawfish (about 40 lbs) and scald in almost boiling water for 15 minutes.
2. Drain and peel crawfish and save the crawfish fat in a separate bowl.
3. Clean about 200 heads and reserve for later to stuff.
4. To make soup, grind the onions, four of the green onions, celery, bell pepper, garlic, and parsley.
5. Make a roux with the oil and flour and stir until browned, slightly darker than a blond color, then add the ground seasonings and cook on low heat until onions are translucent, or about 20 minutes.
6. Add the tomato paste, crawfish fat, stir well, and continue to saute on low heat for another 20 minutes.
7. Add the hot seafood stock, whisking in to smooth consistency, and bring to a boil, then reduce heat to a low simmer.
8. Add the ground crawfish tails, then add the brandy and cream, stirring well.
9. Then add the baked crawfish heads (see below), stirring gently.
10. Then simmer on low heat for 20 more minutes, stirring gently every so often.
11. Season to taste with the salt and cayenne pepper, and then garnish with the remaining two green onions, chopped.
12. (If making crawfish balls instead, add them to the bowls just before service.)
13. To make the stuffed crawfish heads: Grind onions, celery, bell pepper, garlic, and parsley.
14. Saute crawfish tails and ground seasonings in hot oil then cool.
15. Add the crawfish fat and eggs then mix in the breadcrumbs, salt, and pepper.
16. Stuff the reserved and cleaned crawfish heads.
17. Dip the stuffed section of the heads in flour and place on a cookie sheet and bake for 20 minutes in a 400 degrees F oven.

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Taken from www.chowhound.com/recipes/crawfish-bisque-28175 (may not work)