Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Monday, January 09, 2012

Stuffed Crawfish Bisque Heads

Stuffed Crawfish Bisque Heads is a traditional Cajun recipe which uses the upper part of a few of the largest crawfish in the pot, after it has been cleaned out, for stuffing. I don't know who thought of this, but he or she did the world a flavor. Check it out.

Ingredients

  • 15 lbs. live crawfish
  • 2 cups onions, finely chopped
  • 1/2 cup celery
  • 4 eggs
  • 1/2 lb.butter
  • 1/2 cup green onions, finely chopped
  • 1 cup Italian bread crumbs
  • salt and pepper to taste

    Instructions
      1. scald crawfish, (see instructions on Crawfish Bisque I)
      2. peel, clean and de-vein crawfish tails
      3. clean and save 2 dozen shells (thorax) of the largest crawfish and set aside.
      4. combine butter, onions and celery while stirring constantly
      5. cook in uncovered pot over medium heat until onions are wilted
      6. remove from heat
      7. add bread crumbs, beaten eggs, seasoning, chopped crawfish tails, green onions and parsley
      8. mix well
      9. stuff cleaned crawfish head shells
      10. bake in oven for 20 minutes at 350 F.

      Stuffed crawfish bisque heads makes a wonderful addition to seafood platters.

      Enjoy!
      KT Signature Icon

      No comments:

      Post a Comment

      Recent Comments

      Most Popular Posts of All Time