Name: Crayfish Bisque
Yield: Yields 6 servings
Cuisine: United States
Ingredients: ⅛ teaspoon ground cloves; ¼ teaspoon paprika; cold water; ¼ cup (60 ml) minced celery; ¼ teaspoon ground cayenne; ⅛ teaspoon white pepper; 6 cups (1410 ml) water; 3 large sprigs fresh parsley; ½ teaspoon salt; ½ cup (118 ml) chopped celery; 1 cup (235 ml) chopped onion; 1 tablespoon chopped fresh parsley; 1 dried red pepper pod; 1 teaspoon salt; ⅔ cup (160 ml) stale white bread crumbs; 3 dozen live crayfish; 3 tablespoons (45 g) butter; ¼ cup (60 ml) minced green bell pepper; ½ teaspoon sugar; 3 tablespoons flour; 1 bay leaf; 2 tablespoons water (optional); 1 teaspoon paprika; 1 egg; ½ cup (118 ml) fresh, finely chopped tomatoes (blanched, peeled, and seeded); 1 cup (235 ml) thinly sliced scallions; ¼ teaspoon white pepper; ¼ cup (60 ml) finely chopped green bell pepper; ½ cup (118 ml) flour; Salt and freshly ground black pepper

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