Crawfish bisque

Ingredients

• 50 crawfish
• 2-4 slices of bread
• Quart of milk
• Quarter of a pound of butter
• Thyme
• Two leaves of sage
• Clove of garlic
• 3 chopped onions
• Slice of bacon
• Stick of butter
• 2 cups of flour
• Salt
• Pepper
• Bay leaves
• Prepared rice

Directions

1. Boil the fish until ready.
2. Pick out the meat and mince it in a mortar until very fine.
3. Soak 2-4 slices of bread in milk.
4. Add bread soaked in milk to fish, alongside a 1/4 pound of butter.
5. Add thyme, salt, two leaves of sage, a piece of garlic, and a chopped onion into the fish.
6. Mix well and boil for 10 minutes, constantly stirring to keep it from hardening.
7. Clean the heads of the crawfish and place them in a salt and water solution for 5 minutes and drain them.
8. Fill each head with the stuffing created from the fish, flour them and fry until light brown.
9. Place a pan over a slow fire and place three spoonfuls of butter, a slice of bacon, two finely chopped onions, 2 cups of flour, then a pint and a half of boiling water.
10. Season this with thyme, bay leafs, salt and pepper.
11. Let this cook slowly for 30 minutes.
12. Then place the heads of the crawfish in and let them boil for fifteen minutes.
13. Serve with rice.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020