Crayfish Bisque

Ingredients

• 1 dozen crayfish, boiled
• 1/2 cup rice
• 2 bay leaves
• 1 tsp parsley
• 1 onion, chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 2 eggs
• 1 clove garlic, minced
• some bread
• 1 turnip, chopped
• 1 carrot, sliced
• 1/2 cup flour
• 2 tomatoes, chopped
• 1 tsp thyme
• 3 slices ham, chopped
• 1/2 stick butter
• 1 tsp nutmeg

Directions

1. Separate the crayfish heads from the tails and remove the claws
2. Peel and chop the crayfish tails, peel and chop the crayfish claws, and clean out the heads
3. Combine crayfish tails, bread, half of the onion, salt, black pepper, and eggs
4. Fill the crayfish heads with this mixture and bake them in the oven until brown
5. Combine the crayfish claws, garlic, ham, turnip, carrot, tomatoes, thyme, bay leaves, parsley, rice, 1 cup of water, and the rest of the onion
6. Bring this mixture to a boil until the ingredients are cooked down and then strain
7. Season with salt and pepper
8. Place the stuffed crayfish heads in a large dish and then pour the soup mixture on top
9. Stir in nutmeg and butter until melted and serve hot

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019