*  Exported from  MasterCook  *
                              CRAWFISH BISQUE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cajun                            Soups
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Cooking oil
    2       lg           Onions
    4                    Ribs celery
    4                    Cloves garlic
    2 1/2   c            Ground crawfish tails
    9       c            Hot water
    5       ts           Salt
    2       c            Flour (about)
    6                    Green onions
      1/4                Bell pepper
   10                    Sprigs of parsley
      1/2                Of crawfish fat
    2       ts           Red pepper
    4       ts           (heaping) Tomato paste
                         -----STUFFING FOR HEADS-----
                         Rest of ground crawfish tail
    3                    Ribs celery
      1/4                Bell pepper
    4                    Cloves garlic
   10                    Sprigs parsley
    2       c            Dry bread crumbs (or more)
    2       ts           Red pepper
    2       lg           Onions
    6                    Green onions
                         Rest of crawfish fat
      1/4   c            Cooking oil
    2                    Eggs, beaten
    4       ts           Salt
      Use 1 sack crawfish (about 40 lbs.) Scald crawfish
   in almost boiling water for about 15 min. Drain and
   cool. Peel crawfish and save the fat in a separate
   bowl. Clean abt. 200 heads to stuff.
   To make gravy:  Grind onions, celery bell pepper,
   garlic and parsley. Make roux with oil and flour. Stir
   constantly until browned. Add ground seasonings. Cook
   on low fire abt. 30 min. Add tomato paste and crawfish
   fat. Cook abt. 30 min more. Add hot water and let cook
   on low fire. Add ground crawfish tails, add salt and
   pepper. Cook on high fire abt. 20 min. Add baked
   crawfish heads. Cook on low fire abt. 1 hr. More hot
   water may be added if too thick. Stir carefully. Serve
   in soup bowls over rice.
   To make stuffing for heads:  Grind onions, celery,
   bell pepper, garlic and parsley. Fry crawfish and
   ground seasonings in hot cooking oil; cool. Add
   cawfish fat and eggs. Mix in bread crumbs, salt and
   pepper. Stuff heads. Dip the stuffed part of head in
   flour and place on cookie sheet. Bake for 20 min in
   400 F. oven.
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