Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
|Prep time||Cook time||Ready in||Yields|
2 hours 15 min
6 to 8 servings
- 2 quarts water
- 1 crab claw cluster
- 1 clove garlic, crushed, skin removed
- 2 bay leaves
- 1 stalk celery (with leaves), halved
- 4 tablespoons butter
- 3 tablespoons flour, all-purpose
- 1 pint whipping cream
- 1/3 cup shallot, finely minced
- 1 cup extra-sharp Cheddar cheese, shredded (I like Cracker Barrel)
- 3 stalks green onions, white bottoms minced and separated from sliced green tops
- Pinch cayenne pepper, to taste
- 1 teaspoon Creole seasoning
- Salt and pepper, to taste
- 2 pounds cooked crawfish tails, fresh or frozen
- 4 tablespoons tomato paste, or as needed
- 1/2 teaspoon celery seed
- Make a soup stock by combining water, crab, garlic, bay leaf, celery, and salt in an 8-quart stock pot. Bring to a boil and simmer for 30 minutes to 1 hour to extract the flavor. Shell the crab claw after 15 minutes of boiling. Return the shell to the stock, and reserve the meat. After the stock has boiled down, strain into a bowl. Rinse stock pot, and return to the stove. Add water to the reserved stock if necessary to make about 2 cups of seafood stock.
- Make a roux by heating the butter until melted. Add the scallion and white bottoms of green onion and lightly saute. Add the flour and cook until light brown, stirring rapidly to cook the flour without scorching.
- Add the seafood stock to the roux and whisk rapidly to beat out any lumps. Add the pint of cream.
- Slowly add the Cheddar cheese and stir until melted. Add the crawfish and spices (Creole, cayenne, celery seed, pepper) and simmer on low for 10 minutes. Do not boil.
- Add the tomato paste and continue to simmer until the bisque has reached your desired thickness. Serve topped with green onion tops and a side of fresh French bread.