Cajun Crawfish Bisque

Crawfish Bisque with Rice and French Bread
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 3
Rating: 4.33
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Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
This is What You Need
For stuffing the heads
For the bisque
This is What You Do
To stuff the heads
  1. Set aside about 1/4 cup of the crawfish tails.
  2. Place the remaining tails into a food processor and grind until fine, place in a bowl.
  3. Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails.
  4. Place the onions, celery, garlic and parsley in the food processor and chop until very fine.
  5. Place the vegetables in the bowl with the crawfish and make sure to include any juice generated by the food processing.
  6. To the bowl add the eggs, creole seasoning and pepper.
  7. Add the breadcrumbs, starting with about 1 cup. Mix all together with your hands. Add more breadcrumbs as needed to make sure it holds together.
  8. Stuff the crawfish heads with the filling. Starting on the wider end of the head’s opening, use your left index finger to spread the shell open, place filling into the head and stuff it tightly with your right index finger. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes.
  9. Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. Set aside.
To make the bisque:
  1. Place the tail meat in a bowl, sprinkle with creole seasoning and set aside.
  2. Place 8 cups of crawfish stock in a stock pot and warm until almost boiling.
  3. Heat the vegetable oil in a large cast iron dutch oven over high heat.
  4. When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Add the trinity (yellow onions, celery and bell peppers) into the roux and stir constantly until softened, about 8 minutes.
  5. Add the garlic, about 2/3 of the green onions and the creole seasoning. Stir until blended and becoming aromatic, about 2 minutes.
  6. Add the crawfish tails in about four batches and the tomato sauce, stir to mix well.
  7. Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle.
  8. Continue this, one ladle at a time, until about half of the stock has been added, then you can add the balance of the stock and mix together very well. Make sure there are no lumps.
  9. Bring the bisque to a high boil, reduce heat to a medium simmer and let it simmer for about 15 minutes uncovered.
  10. Add the stuffed crawfish heads and return to a boil.
  11. Once it boils, lower the heat to a simmer, cover and continue to simmer for about 45 minutes to 1 hour. Stir often to keep the heads off the bottom of the pot.
  12. Add some of the reserved stock if it gets too thick.
  13. After 45 minutes add the parsley and stir well.
  14. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Sprinkle chopped green onions on top.
Recipe Notes

If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.

If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.

Cut the prep time down-get some help stuffing the heads-that's where the time is involved!

Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.

Nutrition Facts
Cajun Crawfish Bisque
Amount Per Serving
Calories 485 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 268mg 89%
Sodium 824mg 34%
Potassium 475mg 14%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 37g 74%
Vitamin A 36%
Vitamin C 52%
Calcium 17%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.

Essential Tomato Sauce

Tomato Sauce
Sweet Daddy D's Essential Tomato Sauce
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A long simmer makes this is a thick and rich sauce-you can keep it simple and serve over your favorite pasta or match it up with just about any meat. Its the natural mate for Sweet Daddy D's Tasty Meatballs, but if you start with this sauce there are many options. It can also be the base for some great parmigiana dishes-its the essential tomato sauce!
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. To prepare, mix the herb and spice blend in a small bowl and set aside. Place the sugar in a separate small bowl and set aside. Chop the onion and pepper and set aside. Chop the garlic. Open all the cans and get the wine ready.
  2. Heat the olive oil in a large dutch oven with a heavy lid over a medium low heat.
  3. Once the oil begins to shimmer, sauté the onions and pepper until starting to caramelize, this should take about 15 minutes but don't rush it.
  4. Add the garlic and sauté for about a minute or two until it is aromatic.
  5. Add in the tomato paste, stirring constantly to begin browning the paste a little. This could take about 5 minutes, but again don't rush it. If needed, use a little, but not all, of the wine to deglaze the pan.
  6. Add in the herb and spice blend and stir together to mix.
  7. Take the whole tomatoes and add them one at a time, crushing each tomato in your hand as you add it. When all the tomatoes are added, add the juice from the can and the tomato sauce. Mix well.
  8. Use the wine to rinse out the tomato cans, then add the wine to the pot.
  9. Mix all ingredients well and bring to a low boil. Reduce to a slow simmer and cover pot. Simmer covered for three hours, stirring occasionally so it does not stick.
  10. Remove the bay leaves and serve over your favorite pasta.
Recipe Notes

This is a basic tomato sauce. You can add ground meat, sausage, Sweet Daddy D's Tasty Meatballs, or even a chuck or veal roast, but it does do very well by itself served over pasta.

Meatloaf

Sliced Meatloaf
Classic Meatloaf
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Major comfort food! This homogeneous blend of three different ground meats with herbs and spices combine to form a tender loaf of goodness that goes best with creamy mashed potatoes or mac and cheese-the sauce even makes a tangy gravy to smother those classic side dishes! Add some peas or green beans and you have a meal that's sure to warm the heart and the tummy!
Servings Prep Time Cook Time Calories Per Serving
12Servings 20Minutes 1.5Hours 335
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat the oven to 425 degrees.
  2. Make the sauce by mixing all the ingredients for the sauce together in a small bowl and set aside. This sauce will benefit from sitting for a while.
  3. Process the onion and garlic in a food processor until they are very fine-set aside and make sure to save all the liquid with them.
  4. In a large glass bowl mix all the meats together by hand to integrate completely.
  5. Add the onions, garlic, eggs, herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
  6. Mix in about 2/3 of the breadcrumbs. This will tighten the meat mixture up so you can form it into loaves. Add the remaining breadcrumbs and more water if needed so that it makes a firm loaf.
  7. Form into a loaf or loaves. Since its 3 pounds of meat, this will make a very large loaf or two or three smaller loaves depending on your needs. Extra loaves can be frozen before cooking or after baking, and saved for another meal.
  8. Spray a roasting pan with non stick spray and set meatloaf on it.
  9. Place the meatloaf in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove from oven and lower the oven temp to 325 degrees.
  10. Pour off the excess grease from the roaster, cover with aluminum foil and return to the 325 degree oven for 45 minutes.
  11. After 45 minutes, take the meatloaf out of the oven and uncover. Increase the oven temp to 425 degrees.
  12. Pour the sauce over the meatloaf and return to the 425 degree oven, uncovered. Roast for another 15 to 20 minutes, the sauce should be bubbly and starting to brown. Remove the meatloaf from oven and rest for about 10 minutes before slicing.