HOW TO MAKE CRAWFISH BISQUE | THE STUFFING | A ROUX | WHITE RICE | STUFF HEADS COMPLETE INSTRUCTIONS

This video is about how to make CRAWFISH BISQUE which is a fairly smooth crawfish soup. Also,
How to make the CRAWFISH STUFFING.
How to STUFF CRAWFISH HEADS.
How to Make A Roux.
How to Cook Long Grain White Rice
Below is the recipe and instructions.
This is basically a 3 part recipe but the instructions include how to cook white rice.
Let's start with Part 1.
PART 1 Crawfish Bisque / The Soup
Ingredients
16oz fresh or frozen Louisiana crawfish tails
1 medium onion fine chopped
4 green onions chopped
1/2 bell pepper fine chopped
1 rib celery fine chopped
1/4 cup fresh parsley chopped
8 toes garlic minced
1/3 cup Olive oil
1/3 cup All-purpose Flour
2-3 Tbsp. butter
2 Tbsp. Emeril’s Essence
½ Tbsp. Hot Sauce
15 ounces tomato sauce
1.5 quarts Crawfish Stock or Seafood Stock
Pulse grind crawfish tails to break them up into smaller pieces. Set aside.
In a 6 quart Dutch oven, (I use a porcelain coated version)
Add olive oil, butter and heat until oil is hot and butter is melted.
Add flour and stir well continuously to make a roux. Continue stirring until the roux
Is the color of peanut butter.
Do Not Let The Roux Burn!
Add in the onions, green onions, bell pepper, celery, parsley and garlic.
Stir into the roux well.
Reduce or turn off fire if your roux is hot. Do Not Let The Roux Burn!
Add in the tomato sauce. Stir Well
Add in the Crawfish stock. Stir Well
Add Emeril’s Essence.
Add hot sauce.
Adjust flavor with salt and pepper if needed.
You can even use Paul Prudhomme’s Shrimp magic.
Simmer for 30 minutes then add the chopped crawfish.
Simmer then for another 15 minutes. Set aside.
Turn the fire off.
PART 2 Crawfish Head Stuffing
Clean crawfish heads to get them ready for stuffing.
INGREDIENTS FOR STUFFING
13-16 ounces Crawfish tails
1 small onion coarse chop
¼ green bell pepper coarse chop
1 rib celery coarse chop
¼ cup fresh parsley
4 toes garlic coarse chop
2 Tbsp. butter
2 Tbsp. Olive Oil
¼ cup white wine
½ cup half and half
1 cup seasoned bread crumbs
3 Tbsp. Paul Prudhomme’s Shrimp Seasoning
INSTRUCTIONS FOR MAKING THE STUFFING
Pulse crawfish tails well in a food processor or finely chop.
Set Aside
Pulse all veggies in a food processor or finely chop.
In a large skillet, add olive oil and butter. When butter is melted and starts to brown,
add all veggies and sauté’ for several minutes to soften.
Add white wine to continue cooking veggies so they won’t burn.
When you are happy with the veggies, add in the half and half and stir well.
Add in the shrimp seasoning and stir well.
Taste for flavor. Adjust flavor at this time with salt and pepper if needed per your taste.
Add bread crumbs to bring it together.
Remove stuffing and set aside to cool.
PART 3 STUFFING THE HEADS
Stuff crawfish heads and roll in flower. Place the heads on a baking pan.
Spray the stuffed crawfish with a spray oil.
Transfer the baking pan into a 350°F oven for 20 minutes.
While the crawfish are in the oven, start your rice.
Long Grain White Rice
4 Cups Water
2 Cups White Rice
1 Tbsp. Butter
Pinch of salt
In a small pot, add water and bring to a rolling boil.
Add rice and stir twice.
Put a lid on the pot and turn the fire to simmer for
20 minutes.
Do Not Open The Lid
Doo Not Stir
After 20 minutes, turn the fire off and all the rice to stand for another 12-15 minutes.
Fluff rice and serve.
Warm up your Bisque and serve with rice and stuffed crawfish heads.
Garnish with green onion tops.
Don't forget to invite your closest friends!
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[@MyAjjisKitchen]

Oh my... Just go ahead and say yours is the best, because from what I can see of those ingredients, it can't be beat! Everyone else can eat your dust! 🚮🚮🚮🤣🤣🤣🤣

[@TheSandersKitchen]

😂😂😂😂😂

[@keelyguillot4184]

Well you guys have outdone yourselves with this masterpiece. Anybody that wants authentic cajun crawfish bisque need to keep this in their KZbin library for continuous reference. 👏👏👏👏Outstanding!!! 👏👏👏

[@TheSandersKitchen]

⭐️ Thank you so much. ❤️

[@acontractllc]

I’m working on it now 1/2 way there!

[@topafkar]

Very nice chef. Recipe very delicious 😋. Good sharing 👍

[@TheSandersKitchen]

This is a fantastic recipe. 👍🏼

[@MyAjjisKitchen]

Also, I love the color of your Dutch oven. Is that the replacement for your old one?

[@TheSandersKitchen]

The green one came from Sam’s club. $39.

[@MyAjjisKitchen]

@@TheSandersKitchen oh, thats a good deal

[@AlmasHealthyCooking]

Such a yummy recipe 😋 Looks so delicious. You prepared it beautifully. 😋😋😋 Big Like ....

[@TheSandersKitchen]

Thank you!!

[@naee007]

🤣💖💖🔥🤗

[@dawnderischebourg5026]

Making your recipe for Easter Sunday thanks look so delicious 2024 ❤

[@TheSandersKitchen]

Hope you enjoy!!

[@roystubenrauch5625]

Looks Great Mike!!

[@TheSandersKitchen]

Thanks Roy

[@_RayOfLight_]

Great recipe! I am cooking this soup right now! ❤

[@TheSandersKitchen]

Hope you enjoy

[@michaeldoyle5001]

It's early Crawfish season here in Arkansas. Went and ate 5 Lbs yesterday and bagged all the remains. Making the stock right now. Looking forward to making your recipe.

[@TheSandersKitchen]

That is awesome! If you’ve never had Crawfish bisque, you’re in for a treat!! It’s a lot to do but it’s worth the effort!!

[@michaeldoyle5001]

I lived in Lafayette in the '70's & early '80's. Had a lot of good food then. Now I have to cook my own. Made your Grits & Grillades this week!

[@carolcarrone3439]

Definitely a labor of love! A lot of work, but it is sooooo good. Great teaching and recipe. 👏👏👏👍

[@TheSandersKitchen]

Thank you. It’s definitely a dish to make once a year right. 😉

[@irelandtuckerson8633]

Where is the recipe posted.

[@TheSandersKitchen]

In the description under the video. You can’t access the recipe from a tv.

[@dawnderischebourg5026]

Love you'll videos

[@TheSandersKitchen]

Thank you. We have more videos coming. 😊

[@JCASTELLUCCIOJR]

REALLY surprised that you did not simmer the heads in the sauce so as to PICK UP MORE OF THE 'GRAVY-FLAVOR' !!!???!!!

[@TheSandersKitchen]

I did

[@darytrip3dart]

Man you making us men look bad. You know how to do what it do. Hack I can’t do like you.

[@TheSandersKitchen]

Do it any way you can. 👍🏼