Guest Jody Posted July 3, 2006 Report Posted July 3, 2006 If you have a great recipet, please share it with us. Here is one for the seafood lovers: Crawfish Bique: Ingredients: 1-Diced Onion; 1-bundle of chopped green onions; 6-8 cups of chicken or seafood stock/broth (I like to use lobster base); 1 chopped bell pepper; 1-1/2 cup chopped celery; 1-cup chopped carrots; 1/2 lb unsalted butter; 1-1/2 cups flour (approx); 2 bay leaves; 10 tablespoons of Emeril's Essense seasoning (or your favorite) (some cajun seasoning is heavy in salt, so be careful not to over salt); 2 frozen packages (2-lbs) of crawfish tail meat; 1 pint of heavy wipping cream; 4-table spoons of tomato paste. Directions: 1. melt butter over med-high heat (don't smoke/burn butter) 2. Add flour and mix until it well blended. Stir for about 15 minutes. 3. Add vegies except green onions and 1/2 of seasoning. Stir in (will look like paste) Allow to cook for about 15 minutes. Stir frequently. 5. Add remainder of seasoning and stock/broth. Stir until consistent. 6. Add bay leaves and tomato paste stir in tomato paste. 7. Add crawfish tail meat. Make sure to wash out the bag with a little stock or water and pour back into the pot. 8. Cook on medium for about 30 minutes. Once the mixture begins to boil, it should thicken slightly. 9. Add heavy cream, at least 1/2 of the pint. Stir until the mixture is a little thin. Add more cream if needed. 10. Cook for about 30 minutes, or until Bisque begins to thicken a little. You want the soup to be a thick soup, such as clam chouder or a thin gravy. If the mix is too thin, cook on low until it thickens, or turn the fire off after cooking and let col for a little while. If too thick, add water or stock to thin. Serve over rice and garnish with green onions. Goes well with Garlic bread or in a Bread Bowl.
KFDM COOP Posted July 6, 2006 Report Posted July 6, 2006 If you have a great recipet' date=' please share it with us. Here is one for the seafood lovers: Crawfish Bique: Ingredients: 1-Diced Onion; 1-bundle of chopped green onions; 6-8 cups of chicken or seafood stock/broth (I like to use lobster base); 1 chopped bell pepper; 1-1/2 cup chopped celery; 1-cup chopped carrots; 1/2 lb unsalted butter; 1-1/2 cups flour (approx); 2 bay leaves; 10 tablespoons of Emeril's Essense seasoning (or your favorite) (some cajun seasoning is heavy in salt, so be careful not to over salt); 2 frozen packages (2-lbs) of crawfish tail meat; 1 pint of heavy wipping cream; 4-table spoons of tomato paste. Directions: 1. melt butter over med-high heat (don't smoke/burn butter) 2. Add flour and mix until it well blended. Stir for about 15 minutes. 3. Add vegies except green onions and 1/2 of seasoning. Stir in (will look like paste) Allow to cook for about 15 minutes. Stir frequently. 5. Add remainder of seasoning and stock/broth. Stir until consistent. 6. Add bay leaves and tomato paste stir in tomato paste. 7. Add crawfish tail meat. Make sure to wash out the bag with a little stock or water and pour back into the pot. 8. Cook on medium for about 30 minutes. Once the mixture begins to boil, it should thicken slightly. 9. Add heavy cream, at least 1/2 of the pint. Stir until the mixture is a little thin. Add more cream if needed. 10. Cook for about 30 minutes, or until Bisque begins to thicken a little. You want the soup to be a thick soup, such as clam chouder or a thin gravy. If the mix is too thin, cook on low until it thickens, or turn the fire off after cooking and let col for a little while. If too thick, add water or stock to thin. Serve over rice and garnish with green onions. Goes well with Garlic bread or in a Bread Bowl.[/quote'] Sounds good! :thumbsup
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