Crawfish Bisque

1. 1

   Heat cooking oil in a large iron skillet.

2. 2

   Add chopped garlic, onion, celery, green pepper and parsley; cook until soft.

3. 3

   Add cleaned crawfish tails, bread, eggs, salt, pepper and sauce.

4. 4

   Cook about 15 minutes, stirring constantly to prevent sticking.

5. 5

   Allow to become cool enough to handle and stuff into the cleaned crawfish heads.

6. 6

   Roll in flour and brown.

7. 7

   Make a roux of 3 tablespoons flour.

8. 8

   Add 1 quart water and drop browned, stuffed heads into the gravy as they become browned.

9. 9

   Place on low heat and allow to simmer for about 30 minutes.

10. 10

    Serve over rice.

No additional tips available.