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How to make Crawfish Bisque from the Cajun recipes at Cajun Cooking TV.
Tags:Crawfish Bisque Recipe,Cajun recipes,CajunCookingTV.com,How to make Crawfish Bisque,bisque,crawfish
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Beryl: Hi, and welcome to Cajun Cooking TV we’re at the height of crawfish season, so tonight we’re making a Louisiana favorite crawfish bisque. So, we’ll gonna make some little crawfish balls and put them in the crawfish bodies here, and I’ll explain that in a minute, I’m over here sautéing some Cajun trinity right now. And we’re gonna use that, so we’re getting that ready. So first, I’m gonna make the little crawfish dumplings, I have a food processor here, and a week ago, Mike got some crawfish at the local market, the seafood market, we ate the crawfish and save the bodies, totally cleaned them out and I have a, over a dozen here, I put them in the freezer til I was ready to use them. So, that, this, you can either use the bodies or we’re just gonna make little meat balls, so, no big deal if you don’t have actual crawfish bodies. So, first thing we need is a cup of chopped onions, put that in your food processor, and we’ll gonna need a cup of green peppers, there you go. Then we’ll gonna use a quarter cup of parsley flakes, or if you have fresh parsley, chopped parsley, okay. And I’m gonna put in a cup of bread crumbs, this is the Italian one, but plain is fine, that in. what we’re making is basically is like a crab cake, but, we make little balls. We got two eggs. And Mike called this seafood market ahead of time this morning, make sure we can get this hot item, coz they go really fast. It’s one pound of already peeled crawfish tails, so, these are ready to go, and we’ll gonna open this up, put this whole pound into the food processor. You wanna be sure you get all that good juice, okay. I wanna sprinkle in some Tony chacheires, okay. We’ll gonna put the top on here, and close this around to get everything good and chop together. We got this all mixed up, just taking it out, put it in a bowl, so I can make the little balls. I have the oven on 350, and I have a baking sheet ready to go, I’m gonna spray it with canola oil, and then we’ll gonna make our little balls and stuff them in the crawfish. You’ll gonna take a spoon full here, we’re making basically small meat balls. Just form that into a ball, or, if you had the little crawfish bodies, we just stuff that in there, there we go, pin up the name. And kinda how you make kicking and dumpling this is gonna be a crawfish dumplings. So this may take me a little bit, I don’t have any helpers tonight. So, I’ll get this done, and I’ll come back and tell you the rest. Unknown Female: That’s easier. Beryl: I got all the crawfish balls made and I got all the stuff ones here, and I’ll gonna put this in the oven for about 20 minutes, and I’ll check up to see what happens. In the mean time, I’m making roux over here. I’ve melted, I’ve melted two sticks of butter, you could also use one cup of ahm, canola oil. But we’re gonna use butter, and then I’m gonna, one cup of flour, and we’ll gonna make a good dark roux. We’ll sprinkling in the flour little by little, it’s one cup of flour. You just keep mixing and get out the lumps and put in some more. This next stage is just a caramel color stage, ahm, I’m gonna go pass this, usually sometimes I’ll stop at this color, but if you just keep stirring, we’ll gonna let this really dark. We got us some good dark roux, and it’s smelling. Hmm, hmm, I’ve already got my Cajun trinity sautéed here, so, I’m as carefully pour this in, coz I don’t recommend making a roux in the Teflon pot, that’s why I used a stainless pot. Pour this in and stir it around, get all that good stuff in there. Then we’ll gonna add three cups of chicken stock, you can use a vegetable stock or a chicken stock or if you actually have some shrimp shells or crawfish shells, boil them, and get that good flavor, coz that’s all about the bisque, is the flavor of the seafood and all mix together here. That looks pretty good. So now I’m gonna put in three cups of stock, I’m gonna bring it to a boil, and then we’ll gonna boil it down for 45 minutes. I just happen to have three cups of stock. Good. So, our mixture here, it’s already getting thick, so you wanna be sure to stir often, coz you don’t want to stick to the bottom and that would ruin the whole pot. We have a little can of tomato sauce here, we’ll just gonna put a quarter cup or less, see how brown this is, we just want to make it rusty color. Just enough to give it a little color, but not too red. That would probably do it. I’m gonna add in some minced garlic, two tablespoons. I’m gonna add in some Tony Chacheires, and I’m got another pound of crawfish tails on here, stir this up. That’s gonna be thick and rich. Unknown Female: She will gonna hold you in just a second. Beryl: That’s gonna make some good stuff in. I’ll gonna let that simmer for 45 minutes, like I said, be sure to stir it often, you don’t want it to stick. We got a good bisque going here, crawfish bits, ooh yeah. Look at all our little crawfish balls here, I tried one, they taste so good, we’ll gonna put this down in the sauce. And all our little stuff ones, I made some rice, and we about to eat up in here. Addison ate already. So we’ll just gonna pour all this in here, just a, simmer another 5 minutes or so to get flavored, and we’ll gonna be ready to go. Everybody, let’s dip up some bisque. Almost looks like spaghetti and meatball, but ooh, act daddy, it’s gonna be so much better than that. get a little crawfish in there, serving this over rice, you just sprinkle it with green onions, we’ll gonna put little more Tony’s on there. There we go. Who’s ready to eat up in here. Put you a little bit of this and a little bit of that, and we’ll gonna have some crawfish bisque. Thank you for joining us on Cajun Cooking TV tonight, tonight we had Addison as my helper, and we make crawfish bisque, I can’t wait to eat it. So check out our website, it’s cajuncookinigtv.com. babye. Say babye