https://www.copymethat.com/r/vdkYbjAWL/creamy-crawfish-bisque/
26534987
7btZaE3
vdkYbjAWL
2024-05-19 00:10:14
creamy crawfish bisque
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Ingredients
- ½ cup butter
- 1 leek, minced
- 1 large carrot, minced
- 1 cup minced celery
- ½ cup butter
- ½ cup all-purpose flour, or more if needed
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- ½ teaspoon ground cayenne pepper
- ½ cup brandy
- 3 ½ cups fish stock, divided
- 1 (14.5 ounce) can diced tomatoes
- 1 (16 ounce) package crawfish tails, divided
- 3 cups heavy cream
- 1 teaspoon salt, or to taste
- 1 teaspoon white pepper
- 2 tablespoons paprika, or more to taste
Steps
- Melt ½ cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat.
- Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
- As the vegetables cook, melt ½ cup butter in a skillet over medium heat.
- Make a roux by cooking and stirring the flour into the butter until just a little golden,
- just enough to cook off the flour taste. This is not a heavy gumbo roux.
- Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture;
- stir to distribute evenly. Pour the brandy over the mixture; cook and stir
- until the heat cooks off most of the brandy, 2 to 3 minutes.
- Pour 1 cup of the fish stock over the mixture.
- Pour the hot mixture into a blender, filling the pitcher no more than halfway.
- Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender,
- using a few quick pulses to get the mixture moving before leaving it on to puree.
- Puree in batches until smooth and pour back into the stock pot. Alternately,
- you can use a stick blender and puree the mixture in the pot without using the blender.
- Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
- Blend the diced tomatoes and about ¾ of the crawfish tails together in a blender until smooth;
- stir into the stock pot. Add the remaining fish stock; stir.
- Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes.
- Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil.
- Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.