-
1
Preheat the oil.
-
2
For the crawfish stock: Remove the tails and peel, reserving the meat and peelings.
-
3
Pinch off the claws and reserve.
-
4
Put the tail peelings and claws in a stockpot and cover with the water.
-
5
Bring to a boil.
-
6
Simmer, uncovered for 45 minutes.
-
7
Drain.
-
8
You should have about 3 quarts of stock.
-
9
Let the stock cool.
-
10
For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat.
-
11
Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter.
-
12
Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery.
-
13
Season with salt and pepper.
-
14
Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft.
-
15
Add the crawfish tails.
-
16
Stir and cook for 3 to 4 minutes.
-
17
Add the crawfish stock and bring to a boil.
-
18
Simmer over medium heat, uncovered, for about 1 hour and 15 minutes.
-
19
Add 1/4 cup of the green onions and the parsley.
-
20
For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together.
-
21
Pulse the mixture a few times to finely chop the mixture.
-
22
*Do not puree.
-
23
Transfer the mixture to a mixing bowl and stir in the green onions and parsley.
-
24
Season with salt, pepper, and cayenne.
-
25
Shape the mixture into small balls, about 1 tablespoon each.
-
26
Season the bread crumbs with the Rustic Rub.
-
27
Roll the balls into the seasoned bread crumbs.
-
28
When the oil has reached 360 degrees, deep-fry them until golden brown, about 2 minutes Remove the boulettes from the oil and drain on a paper-lined plate.
-
29
Season with Rustic Rub.Garnish each soup with a couple of the boulettes
