Crawfish bisque

• Excellent site! Enjoy!
• 1-1/2 cups (350 ml) crawfish tails
• 1-1/2 pint cold water
• 1/4 cup (60 ml) cooking oil
• 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
• 1/4 cup (60 ml) all-purpose flour
• 1 tsp (5 ml) salt
• 1 small onion, chopped
• 1/4 tsp (1 ml) sugar
• 1 stick celery, chopped
• 1/4 tsp (1 ml) red pepper
• 1 clove garlic, mashed
• 1 tbsp (15 ml) green onion
• 1 bay leaf
• 1 tbsp (15 ml) chopped parsley
• 3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped

1. In a heavy bottomed pot, make a roux by adding flour to heated oil.
2. Over low heat, stir constantly until a deep golden brown.
3. Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
4. Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
5. While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
6. Add sauce to fat and water, let simmer 1 hour.
7. Season with salt and pepper again if needed.
8. Add crawfish tails,green onion and parsley.
9. Serve in soup plate over a scoop of cooked rice.

excellent site, crawfish tails, water, cooking oil, crawfish fat, flour, salt, onion, sugar, celery, red pepper, clove garlic, green onion, bay leaf, parsley, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/0003DC (may not work)