Crawfish Bisque with Crawfish Boulettes

• Vegetable oil for frying
• 5 pounds boiled crawfish
• 4 quarts water
• 1 cup vegetable oil
• 1 cup flour
• 3 1/2 cups chopped onions, divided
• 1 3/4 cups chopped green bell peppers, divided
• 1 3/4 cups chopped celery, celery
• Salt and pepper
• 1/4 cup plus 3 tablespoons chopped green onions
• 1/4 cup plus 2 tablespoons chopped parsley
• 1/2 teaspoons minced garlic
• 1 pound peeled crawfish tails
• 4 slices stale bread, torn into pieces
• 1 egg, beaten
• Pinch of cayenne
• 1 1/2 cups dried fine bread crumbs
• 1 teaspoon Rustic Rub

1. Preheat the oil.
2. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings.
3. Pinch off the claws and reserve.
4. Put the tail peelings and claws in a stockpot and cover with the water.
5. Bring to a boil.
6. Simmer, uncovered for 45 minutes.
7. Drain.
8. You should have about 3 quarts of stock.
9. Let the stock cool.
10. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat.
11. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter.
12. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery.
13. Season with salt and pepper.
14. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft.
15. Add the crawfish tails.
16. Stir and cook for 3 to 4 minutes.
17. Add the crawfish stock and bring to a boil.
18. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes.
19. Add 1/4 cup of the green onions and the parsley.
20. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together.
21. Pulse the mixture a few times to finely chop the mixture.
22. *Do not puree.
23. Transfer the mixture to a mixing bowl and stir in the green onions and parsley.
24. Season with salt, pepper, and cayenne.
25. Shape the mixture into small balls, about 1 tablespoon each.
26. Season the bread crumbs with the Rustic Rub.
27. Roll the balls into the seasoned bread crumbs.
28. When the oil has reached 360 degrees, deep-fry them until golden brown, about 2 minutes Remove the boulettes from the oil and drain on a paper-lined plate.
29. Season with Rustic Rub.Garnish each soup with a couple of the boulettes

vegetable oil, crawfish, water, vegetable oil, flour, onions, green bell peppers, celery, salt, green onions, parsley, garlic, crawfish tails, bread, egg, cayenne, bread crumbs, rub

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-bisque-with-crawfish-boulettes-recipe.html (may not work)