Mom's Crawfish Bisque

[cowgirl]

Sorry, picture heavy!

I've posted this in the past. It's been awhile since I've made Mom's bisque, it's a labor of love. :grin:

Separating the heads and tails... saving the claws and extras for stock.

I quick boil the "heads" in baking soda water to clean..

start my stock...

gather ingredients for the stuffing...

has to be Pet milk.... cause Momma said so.

I fry a patty of stuffing in butter for a "taste test"

Stuff the "heads"

dust the stuffing in flour and fry in butter to set the stuffing...

The stuffed heads are ready. I bag some for future meals.

Day two. lol


I make the "Gravy" for the heads.

Lard and flour...

I go for a medium roux..

the onions, peppers, celery, garlic...

Add the crawfish stock then the tails...

the stuffed heads, parsley, seasonings...

heat through and supper is ready.

Added a bit of rice to the bowl, topped with bisque and called her good.

I did add extra tails and heads to my dish.

Be sure to clip your shells on the side of the bowl, so your siblings will know that you received more "heads"..... because Mom likes you best. :laugh:

Sorry for so many pics again, but thanks for looking!

 

[4ever3]

That looks amazing Jeanie!

 

[cowgirl]

That looks amazing Jeanie!

Thanks Jeremy! Hope all is well on your end of the state. :grin:

 

[cowgirl]

To make the thread Qtalk legal, I'll throw in an outdoor cook. :laugh:
Red River Ribs.

The usual bacon drippin' slather... and Red River Original.

Into the drum til done.

Thanks for lookinl

 

[food4thot]

Never cease to amaze, Jeanie!

Will you adopt me? :laugh:

 

[cowgirl]

Never cease to amaze, Jeanie!

Will you adopt me? :laugh:

:laugh: Thanks Erik! Sure! Bring that new Instant pot with ya! :laugh:

 

[16Adams]

Ribs & Roux
Life is good

 

[cowgirl]

Ribs & Roux
Life is good

Thanks Adams! "Ribs & Roux"... could be a country song. :laugh:
:grin:

 

[Tat-que]

It all looks REALLY good! Cheers!

 

[R2Egg2Q]

Looks great Jeanie! That bisque looks like a lot of work but I'm sure it's worth it.

 

[Swine Spectator]

I love to make bisque, but am usually too lazy to stuff all of the heads. Sometimes I just make boulettes (think hushpuppy-like crawfish balls). Otherwise, your mama's recipe is pretty much the same as my grandma's. The Pet milk may be the only change.

Great job!

 

[cowboyupbbq]

Good One

Thanks Adams! "Ribs & Roux"... could be a country song. :laugh:
:grin:

Or a really cool restaurant….

Love the recipe.

Cajun is my favorite

 

[Stingerhook]

Mama taught you well Jeanie.

 

[Get’n Smokey]

Looks awesome!

Like that custom grill grate too!

:thumb:

 

[ModelMaker]

Yea, we could have done without picture #5!
What a ton of work, but that's what makes it so
Good.
Ed

 

[Big George's BBQ]

WOW Amazing. Outstanding. You never need to apologize Jeanie. The more pictures the more I drool. Are you raising your own Crawfish yet :razz:

 

[bowhnter]

Awesome Jeanie, on both accounts!

 

[lunchman]

Outstanding as always, Jeanie!

 

[Maylar]

Awesome cook.
I've never had crawdads. I use them for large mouth bass bait.
What do they taste like?

 

[Big George's BBQ]

They are really good. As good or better than shrimp