4 tbsp butter or margarine
5 c chopped veggies (3 c onion, 1 ¼ c bell pepper, ¾ celery)
¼ c chicken broth (or seafood stock)
5 cloves minced garlic
2 tsp salt
½ tsp cayenne
¼ c dark roux (1 c oil, 2 c flour)
5 cups water
2 tsp hot sauce
¼ c sliced green onions
1 tbsp parsley flakes
1 lb. crawfish tails
Crawfish boulettes
In large pot saute’ veggies & broth in margarine. Cover and simmer for 30 minutes over low heat. Add seasoning and roux. Add water. Boil 3-4 minutes. Lower heat and add green onions, parsley, and crawfish tails. Cook over low heat about 20 minutes. Add boulettes.
Crawfish Bisque Boulettes:
2 sticks butter or margarine
¼ c chicken broth (or seafood stock)
5 cloves minced garlic
5 c chopped veggies (3 c onion, 1 ¼ c bell pepper, ¾ celery)
1 ½ c fresh bread crumbs
1 ½ c crumbled cornbread
1 tbsp. lemon juice
1 tsp Worcestershire sauce
1 beaten egg
1 ¼ tsp salt
½ tsp crushed red pepper
½ tsp cayenne
1 ½ c sliced green onions
1 lb. crawfish tails, chopped
1 cup flour
Cook veggies (not green onions) in butter. Add broth. Cook about 30 minutes. Add seasoning, lemon juice, egg, green onions, bread, crawfish tails. Form into 1 inch balls and flour lightly. Bake on cookie sheets 15-20 min. at 400. Add to heated bisque. Serve over rice.
Makes about 45 balls.
5 c chopped veggies (3 c onion, 1 ¼ c bell pepper, ¾ celery)
¼ c chicken broth (or seafood stock)
5 cloves minced garlic
2 tsp salt
½ tsp cayenne
¼ c dark roux (1 c oil, 2 c flour)
5 cups water
2 tsp hot sauce
¼ c sliced green onions
1 tbsp parsley flakes
1 lb. crawfish tails
Crawfish boulettes
In large pot saute’ veggies & broth in margarine. Cover and simmer for 30 minutes over low heat. Add seasoning and roux. Add water. Boil 3-4 minutes. Lower heat and add green onions, parsley, and crawfish tails. Cook over low heat about 20 minutes. Add boulettes.
Advertisement:
Crawfish Bisque Boulettes:
2 sticks butter or margarine
¼ c chicken broth (or seafood stock)
5 cloves minced garlic
5 c chopped veggies (3 c onion, 1 ¼ c bell pepper, ¾ celery)
1 ½ c fresh bread crumbs
1 ½ c crumbled cornbread
1 tbsp. lemon juice
1 tsp Worcestershire sauce
1 beaten egg
1 ¼ tsp salt
½ tsp crushed red pepper
½ tsp cayenne
1 ½ c sliced green onions
1 lb. crawfish tails, chopped
1 cup flour
Cook veggies (not green onions) in butter. Add broth. Cook about 30 minutes. Add seasoning, lemon juice, egg, green onions, bread, crawfish tails. Form into 1 inch balls and flour lightly. Bake on cookie sheets 15-20 min. at 400. Add to heated bisque. Serve over rice.
Makes about 45 balls.