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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
01-11-2014, 12:29 PM
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Crawfish Bisque, a Tutorial (Pic Heavy)
We are going to start to start with a recipe. Now you may notice that is says Crawfish Loaf, this is the recipe we will follow for the stuffing. It can also be used to make patties for sandwiches or for the loaf. If you would like to substitute shrimp that is an option and although I’ve never tried I have heard of it being used to for Catfish patties.  [/URL]We are going to set up our grinding machine, in this case a Kitchen Aide stand mixer with the meat grinder attachment. You may use a food processor but be warned that too much grinding will turn it to mush so be careful if you go that route. So here we have some of our ingredients, doubled from the recipe. What it looks likes as it coming out of the grinder. Here’s some of the help cracking the eggs. The mixture with rest of the ingredients added. Get in there with your hands and mix it up….. Make up a couple of small patties and fry them in a little cooking. Drain them on a paper towel and have a taste to check the seasoning, adjust accordingly to your taste before you stuff all the heads. Our seasoning was good; we added a little salt and some Tony Cacheries. Next step is the stuffing of the heads. There is really no easy way to do this, just wash your hands and get to it. My mom’s method is to separate the shell with 2 fingers and put the stuffing in with the other. Here she is showing my daughter…. Here’s all the heads stuffed. Once the heads are stuffed we get started on roux to make our crawfish stew which the heads will go in. ! 1 ½ cups oil and 1 ½ cups all-purpose flour. Owen getting a turn stirring the roux…… start them out young. You don’t want your kids to be dependent on anyone else to cook for them. Roux was cooked so we added 3 small chopped onions and cooked them till they were clear. Then we added our crawfish tails (about 1 ½ pounds) and cooked it for a few minutes. All the heads added into the pot with some green onions added. Let that simmer for 45 minutes – hour. Here it is Bon Appetit! 
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#2
01-11-2014, 01:07 PM
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Awesome stuff right there. I'm so ready for crawfish!!!!
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#4
01-23-2014, 08:42 PM
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that's what comes up
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#5
01-24-2014, 07:53 AM
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Yeah I seen that after. I made another thread on TD, when I get home later I'll post the link in here so you can see. If you click the letters at the top you can see the pics.
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#6
01-24-2014, 10:16 PM
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#7
01-25-2014, 05:45 PM
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thanks, im going to try this with shrimp to make a shrimp loaf but I have some questions:
when you say 1/3 cup chopped onions & bell pepper do you mean combined to equal that or 1/3 cup of onions AND 1/3 cup of bell peppers? and the same thing again when you say 1 cup chopped onions, green onions, & parsley is that 1 cup of each ingredient or 1/3 cup of each that equals 1 cup when combined? and last question, the 1 lb crawfish tails for the tomato mixture, are they left as whole tails because it didn't say if they were ground up
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#8
01-25-2014, 10:19 PM
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#10
01-27-2014, 10:29 AM
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Quote:
Word of advice for shrimp, they have a higher moisture content than crawfish so you will probably need more bread crumbs.
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