¼ cup cooking oil
1 pint cold
water mixed with ½ cup crawfish fat
¼ cup all-purpose flour
1 small onion, chopped
1 stick celery, chopped
1 clove garlic, mashed
1 bay leaf
¾ cup whole tomatoes, canned or fresh, chopped
In a heavy bottomed
pot, make a roux by adding flour to heated oil, over low
heat, stir constantly until a deep golden brown; take pot
away from heat for fear of burning; add onion, garlic and
celery; cook about 5 minutes or until tender; stir; return
to heat and add 1 pint of water, tomatoes, sugar, salt and
pepper; cook over high heat, stirring until sauce simmers;
then reduce heat again.
While sauce is simmering, combine remaining water with
crawfish fat in a large saucepan, cook over high heat,
stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with
salt and pepper again if needed. Add crawfish tails, green
onion and parsley.
Serve in soup plate
over a scoop of cooked rice.
Crawfish bisque improves in flavor if made ahead of serving
time, and chilled. However, do not add crawfish tails,
parsley and green onions until ready to serve.
COOKING TIP: Crawfish tails toughen and get dark if
overcooked, only cook 5 minutes, they are somewhat like egg,
shrimp, and oysters.