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Soup
Crawfish Bisque with Crawfish Boulettes




Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crawfish.
It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed.

Vegetable oil for frying
5 pounds boiled crawfish
4 quarts water
1 cup vegetable oil
1 cup flour
3 1/2 cups chopped onions, divided
1 3/4 cups chopped green bell peppers, divided
1 3/4 cups chopped celery, celery
Salt and pepper
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley
1/2 teaspoons minced garlic
1 pound peeled crawfish tails
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch of cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub


Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown...