Crawfish Bisque

Ingredients

1 cup of cooking oil

1 cup of finely diced onion

½ cup of finely diced celery

½ cup of finely diced bell pepper

1 cup of Gold Medal Wondra flour

1 cup of crawfish tails

1 cup of ground crawfish tails

1 tablespoon of Tony Chachere’s seasoning

1 teaspoon of granulated garlic

1 teaspoon of salt

1 tablespoon of dried parsley flakes

½ gallon of water

1 tablespoon of kitchen bouquet

Stuffed crawfish heads, (about 100)

Directions

1. Heat oil in a pot on medium high heat for about 3 minutes.
2. Add the onion, celery and bell pepper and sauté for about 5 minutes.
3. Add the flour and cook down for about 2 minutes.
4. Add the cup of crawfish tails and the cup of ground crawfish tails and stir well. Cook down for an additional 5 minutes. Meanwhile, add the Tony’s, granulated garlic, salt and parsley flakes.
5. Now add the water, stir well and turn heat to high.
6. Add the Kitchen Bouquet as your gravy reaches a boiling point and stir well to blend.
7. When your gravy begins to boil, add the stuffed crawfish heads. Stir to prevent scorching on the bottom of the pot, but stir very carefully because you want to avoid loosening the stuffing in the crawfish heads.
8. When your bisque returns to a boil, reduce heat and simmer for about 30 minutes. Stir occasionally.

Serve over white rice.