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
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.
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