The Weekend Epicure

Bisque of Crawfish Creole 

Yields: 6-8 Servings

Comment:

The Creoles, with their European influence, created a light bisque, simmering the crawfish tails in a shellfish stock and finishing with heavy whipping cream. Serve this Creole epicurean delight with a salad of mix greens with a balsamic vinaigrette, ligtly toasted crusty French bread. Wine pairing Pinot Grigio.

Ingredients:

2 pounds cooked crawfish tails         

2 quarts shellfish stock (see recipe in Back to Basics)

½ pound butter          

2 cups minced onions                                         

1 cup minced celery  

1 cup minced red bell peppers

2 tbsps. minced garlic           

1 cup flour

¼ cup tomato sauce

2 quarts shellfish stock

1 tbsp. thyme

1 tbsp. chopped tarragon

1 pint heavy whipping cream

salt and black pepper to taste

Creole seasoning to taste

sherry (optional)

Method:

In a heavy-bottomed stockpot, melt butter over medium onions, celery, bell peppers and garlic. Sauté 3-5 minute are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Stir in tomato sauce. Slowly add stock, until it reaches a soup-like consistency . Reserve any extra stock. Fold in 1 pound of crawfish tails. Bring to a rolling boil, reduce heat to simmer and cook for 20 minutes, stirring occasionally. Add thyme and tarragon. Season to taste with salt and pepper. Stir in heavy whipping cream and return mixture to a low simmer. Fold in remaining crawfish tails. Add reserved stock as necessary to maintain soup-like consistency. Finish with a touch of Creole seasoning. When ready to serve, ladle a generous portion of bisque into a soup bowl and garnish with a tablespoon of sherry, if desired.