Creamed Crawfish Bisque

• 7 pounds live crawfish, cooked
• ¼ pound unsalted butter
• 1</

Break the cooked crawfish in half and remove the tail meat and fat.

Reserve the shells and meat separately.

In a stockpot, melt the butter and sauté the onion and celery until wilted.

Add the cayenne, heavy cream, and reserved crawfish shells, heads, and fat.

Simmer over low heat for 45 minutes.

In a food processor, blend the shells with the cream.