Bisque D'Écrivesses - Crawfish Bisque - cooking recipe

Ingredients

2 dozen crawfish
1 quart water
1 onion, peeled and diced
2 carrots, peeled and diced
1 tablespoon parsley, minced
2 stalks celery, diced
1/8 teaspoon thyme
3 tablespoons butter
1 tablespoon flour
Crawfish Stuffing
6 tablespoons cracker crumbs
milk
crawfish meat (use the 2 dozen listed above)
1 1/2 tablespoons butter, melted
1 small onion, peeled and minced
1 tablespoon flour
1 tablespoon stock (fish preferred, but chicken will do)
1 tablespoon parsley, minced
salt and pepper
1 egg, beaten

Preparation

Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
Place in stockpot with water, vegetables and thyme.
Remove crawfish, reserving stock.
Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
Drain stock.
For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
Drain on paper towels and keep hot.
Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
Season, add stuffed heads and serve.