Crayfish Bisque

Name: Crayfish Bisque
Yield: Yields 6 servings
Cuisine: United States
Ingredients: ¼ teaspoon white pepper; 1 cup (235 ml) chopped onion; ½ teaspoon salt; ½ cup (118 ml) flour; 4 tablespoons (60 g) butter; cold water; ¼ teaspoon paprika; ⅛ teaspoon white pepper; ¼ teaspoon ground cayenne; ½ teaspoon sugar; ¼ cup (60 ml) minced onion; 1 teaspoon paprika; ¼ cup (60 ml) minced celery; 6 cups (1410 ml) water; ¼ cup (60 ml) minced green bell pepper; 1 tablespoon chopped fresh parsley; 3 tablespoons (45 g) butter; ⅛ teaspoon ground cloves; 3 large sprigs fresh parsley; 1 bay leaf; ½ teaspoon dried thyme; ½ cup (118 ml) chopped carrot; 1 garlic clove; ½ cup (118 ml) chopped celery; 1 dried red pepper pod; 1 teaspoon salt; ⅔ cup (160 ml) stale white bread crumbs; 1 cup (235 ml) thinly sliced scallions; 1 egg; 2 tablespoons water (optional)

Preparation info

Yields
6
servings

Difficulty
Complex

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Crayfish, crawfish, crawdad, crawdaddy are what the French call écrevisse, and what the Cajuns tout as a cultural symbol. I shall never forget my first foray into Cajun country. Hand-lettered placards in country store windows announcing “Hot Boudin” or “Fais-do-do Saturday” were a sure sign we had crossed a boundary greater than the Mississippi. In New Iberia, we raced past the Lady Evangeline Funeral Home on our way to Breaux Bridge, the reputed crayfish capital of the cou

Ingredients

Americas
United States
Pescatarian
Soup
Spicy

Ingredients

Method