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Bisque D'ecrevisse

American.Kitchen's picture
Bisque D'ecrevisse is a crayfish and vegetable soup. This seafood soup is herbed with a three herb medley and spiced with cayenne, garlic and a dash of tabasco sauce. Served over rice or as desired, it makes a great and filling meal.
Ingredients
  Crayfish 8 Quart
  Vinegar 1 Tablespoon
  Celery leaves 1 (From One Bunch Of Celery)
  Butter 4 Tablespoon
  Onions 2 Large
  Garlic 4 Clove (20 gm)
  Fine dry bread crumbs 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Cayenne To Taste
  Tabasco To Taste
  Salt To Taste
  Eggs 2
  Flour 3⁄4 Cup (12 tbs)
  Carrots 2 , chopped fine
  Parsnip 1 , chopped fine
  Ripe tomatoes/1 can solid pack tomatoes 6 , skinned and chopped
  Parsley sprigs 3
  Thyme sprig 2
  Basil sprig 2
  Bay leaf 1
  Rice 1 Cup (16 tbs), steamed
  Shallots 4 , chopped fine
Directions

Wash the crayfish thoroughly under running water.
If the bellies are silty, scrub with a stiff brush.
Place in a very large deep kettle, cover with cold water, add 2 or 3 tablespoons of salt, and let stand about an hour.
Drain, cover with fresh water, add vinegar and celery leaves.
Cover, and cook over a low heat until water boils, then simmer gently for 5 minutes.
Strain and reserve the liquid.
Crack the tender shell of the tails, pick out the meat, and place in a bowl.
Shake the fat from the bodies (or heads) into a second bowl by gently tapping the bottom of the heads.
Save about 30 of the largest heads to stuff.
To make the stuffing: Heat 2 tablespoons of the butter in a saucepan.
Toss in 1 onion and 2 cloves of garlic, both chopped fine.
Cook over a low heat until straw colored.
Add half the crayfish fat and all the crayfish tails, coarsely chopped.
Cook, stirring constantly, for several minutes.
Mix in crumbs, 1 cup of strained liquid in which crayfish cooked, chopped parsley, lemon juice, cayenne, Tabasco, and salt to taste.
Continue cooking for about 15 minutes.
Remove from heat, beat in eggs thoroughly, and stuff the crayfish heads generously.
Save any leftover stuffing.
Place stuffed heads on a tray or in a shallow baking dish, dot with butter, and set aside.
To make the bisque: Put flour into a skillet and cook over a moderate heat, stirring constantly, until light brown in color.
Cook remaining onion and garlic, both chopped fine, in a large soup kettle with 2 tablespoons of butter and remainder of the crayfish fat until limp.
Stir in browned flour until smooth, then add 2 quarts of the strained crayfish liquid, carrots, parsnip, tomatoes, any leftover stuffing, parsley, thyme, basil, bay leaf, additional salt, cayenne, and Tabasco enough to give a slight bite to the bisque.
Simmer over a low heat, without a cover, for 1 1/2 hours, stirring occasionally.
Thirty minutes before bisque has finished cooking, bake stuffed crayfish heads in a preheated 350° oven for 15 minutes.
Place carefully in the bisque and continue simmering for the final 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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