tag:blogger.com,1999:blog-565225094063673845.post866224880081905675..comments2023-10-14T08:01:23.233-05:00Comments on Great Southern Foods: Crawfish BisqueJim Gossenhttp://www.blogger.com/profile/03548763406856738664noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-565225094063673845.post-48526600965667057372009-04-18T12:48:00.000-05:002009-04-18T12:48:00.000-05:00DK, I did not write a recipe for this bisque. We ...DK, I did not write a recipe for this bisque. We had several people working on it but wish I had. I know we used 5 pounds of crawfish tails for the stuffing in the heads and 5 pounds in the bisque. I made a butter roux and used onions,celery, bell pepper and garlic. Two cans of fire roasted tomatoes and crawfish stock for the gravy and cooked it for 6 hours. I added crawfish puree that I get from T seafood in St. Martinsville. This is my secrete ingredient. Puree is cooked crawfish that is run through a machine that extrudes everything, meat,fat and juices and separates the shells. I used about 4 pounds of this which really gave the bisque a strong crawfish flavor.Jim Gossenhttps://www.blogger.com/profile/03548763406856738664noreply@blogger.comtag:blogger.com,1999:blog-565225094063673845.post-87416135748202068792009-04-18T12:37:00.000-05:002009-04-18T12:37:00.000-05:00This comment has been removed by the author.Jim Gossenhttps://www.blogger.com/profile/03548763406856738664noreply@blogger.comtag:blogger.com,1999:blog-565225094063673845.post-68254604288788302732009-04-18T12:22:00.000-05:002009-04-18T12:22:00.000-05:00Jim,
As I've never made this and it's a favorite o...Jim,<br />As I've never made this and it's a favorite of mine, any chance of posting the recipe? Does Don's in Lafayette still serve it? They always had the stuffed head.<br />And one more thing. How do you clean the heads and reserve the fat?<br />THANKS! Love you guys and all your food stories. Are you going to Festival International?DK Crawfordhttps://www.blogger.com/profile/11876058007152932646noreply@blogger.com