Crawfish Bisque Sauce John Folse

Susan K. Morris

1 pound cleaned crawfish tails

1½ cups vegetable oil

1½ cups flour

1½ cups diced onion

1 cup diced celery

½ cup diced bell pepper

2 tbs minced garlic

¼ cup tomato sauce

3 quarts crawfish stock

1 cup chopped green onions

½ cup chopped parsley

salt and black pepper to taste

In a heavy-bottomed dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and tomato sauce, blending well into vegetable mixture. Slowly add crawfish stock a little at a time until sauce-like consistency is achieved. Additional stock may be needed during the cooking process. Bring to a rolling boil, reduce to simmer and add stuffed crawfish heads. Stir well into the mixture and simmer 45 minutes, stirring occasionally. It is important to stir the dish since the crawfish will settle to the bottom of the pot and may tend to scorch. Add green onions and parsley and season to taste using salt and pepper. Serve in a 10-ounce soup bowl over white rice.

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