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Creole Crawfish Bisque

Ingredients

  • 4 dozen crawfish live
  • 1 large onion very small dice
  • 4 green onions diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 can tomatoes 10 1/2 ounces
  • 1 can tomato paste 6 ounces
  • 12 whole allspice berries
  • 2 bay leaves
  • 6 whole cloves
  • 2 cloves garlic chopped
  • 1 tablespoon fresh celery leaves minced
  • 1 tablespoon fresh parsley minced
  • 1 teaspoon fresh thyme minced
  • Salt and pepper to taste
  • 2 quarts water

Instructions

  1. Prepare the crawfish: boil them in salted water. Drain, cool, and remove the meat. Reserve.
  2. Place the whole allspice, bay leaves, and whole cloves in a satchet for easy removal.
  3. Saute the onion and green onions in the butter in melted butter over medium heat until softened. Add in the flour to make a roux, and mix until all the ingredients are combined.
  4. Stir in the canned tomatoes and tomato paste; simmer all the ingredients together for 5 minutes.
  5. Add in the prepared crawfish, and the remaining ingredients. Simmer for about an hour, until the consistency is of thick cream.
  6. Remove sachet, and serve hot.