Creamed Crawfish Bisque

1. 1

   For the crawfish:

2. 2

   Fill a large stockpot one-third full of cold water.

3. 3

   Add all of the ingredients except the crawfish and boil for 20 minutes.

4. 4

   Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.

5. 5

   Strain the stock and discard the vegetables.

6. 6

   Place the crawfish in the liquid and add water to cover, if necessary.

7. 7

   Bring to a rolling boil, reduce the heat and simmer for 15 minutes.

8. 8

   Drain and serve (see Notes).

9. 9

   For the bisque:

10. 10

    Break the cooked crawfish in half and remove the tail meat and fat.

11. 11

    Reserve the shells and meat separately.

12. 12

    In a stockpot, melt the butter and saute the onion and celery until wilted.

13. 13

    Add the cayenne, heavy cream, and reserved crawfish shells, heads, and fat.

14. 14

    Simmer over low heat for 45 minutes.

15. 15

    In a food processor, blend the shells with the cream.

16. 16

    Pass the soup through a fine sieve; discard the solids.

17. 17

    Add the reserved tail meat and chill until ready to serve.

* Per serving · 4 servings · Values may vary.