Not Q..... My G-ma & mom's crawfish bisque

[cowgirl]

Sorry, not Q. Just something to warm you on a cold day.

I haven't made this in awhile because it takes some time. It's a labor of love for me, reminds me of my childhood.

Separated and cleaned some crawdads...

boiled the "heads" in water with baking powder added....

made the stuffing for the heads using crawfish tails, onions, peppers, celery, pet milk, an egg and seasonings....

stuffed the cleaned heads then rolled the stuffed part in flour and fried in butter to "set" the stuffing....

made the "gravy"

started with roux...

added the celery, onions, garlic, peppers.....

tomatoes, spices and stock...

then added crawfish tails, green onions and parsley...

and I let the pot simmer...
then added the stuffed heads and simmered some more.

the aroma was great, reminded me of my mom. I used her favorite spoon to stir the bisque. It has a burnt handle.

the crawfish bisque with rice.....

eating the stuffing from the head is a bit tricky but it's worth the effort. :-D

I remembered to "clip" the head shells onto the side of the bowl to keep track of how many were in my bisque. Whoever had the most shells could claim to be mom's favorite.
We always had the same amount, though my big brothers tried sneaking in extras.

I cleaned and stuffed the crawfish heads the day before, then made the gravy the next day. The recipe is for 150 heads and 2 gallons of "gravy".
I'll try to get the recipe posted tomorrow if anyone is interested.

Sorry for the long post but thank you for looking!

 

[dadsr4]

Why do I open these things at bedtime? Great as usual.

 

[sylntghost]

good lord that looks good.i havent had crawfish in a long time.:thumb:

 

[cowgirl]

Thanks guys!

 

[retired trucker]

I am not a great crawdad fan, but loved the pictures and especially the story about your mom and your family. Family memories are priceless. Loved the burnt handle spoon explanation. I have things passed down to me from my grandparents that are very special to me and bring fond memories every time I use or see them.

Blessings,

Omar

 

[landarc]

Oh, that goes look good, and really down South

 

[nucornhusker]

That looks really good! Wonderful, Jeanie.

 

[gtr]

Such a great post in many ways Jeanie. The food is fantastic and yes the recipe would be great!

More important is the love and memories we associate with cooking and eating. I have my Grandmother's cast iron cookware and some of her copper cookware. I think of her every single time I use it.

 

[ssv3]

Oh my God Jeanie! That's outstanding right there and I know it'll fix me up instantly.

 

[Wolverine]

Wow, I live craw dads, and that looks fantastic,

 

[slackdogbbq]

Wow, that looks fantastic. Would love to get recipe.

 

[16Adams]

Wow- awesome meal. I'm figuring a lot of us here have a "burnt spoon" in their past Thanks for sharing yours and the nice walk down memory lane.

 

[OSD]

Outstanding cook and the special story to go with it.
You out did yourself Jeanie. :thumb::thumb::thumb:

 

[Robert]

Jeanie,

That looks wonderful. Truly a labor of love to make that recipe. But the reward is worth it I'm sure. Where do you get the crawdads? Us non-Cajun folks say crawdads. My Cajun friends look at me weird when I use that word! How many hours to peel and clean the crawdads? Recipe would be appreciated.

Robert

 

[Cajun Ty]

Oh yeah you have some coonass in ya :becky::thumb::thumb:, awesome job Jeanie :clap2::clap2::clap2::clap2:

 

[Wickedcajun]

Looks fantastic, Ms Jeanie!!! Them crawfish are super versatile!! And you are correct (as usual) a bisque is a labor of love... I can remember Grandmaw making bisque for family reunions... Took her awhile, and all the Aunts would pitch in and help...

 

[Ross in Ventura]

Looks Wonderful Jeanie!! Can't wait for the recipe

Ross

 

[Stingerhook]

Great food and story. Post the recipe please.

 

[Pitbull]

That's some good stuff right there! My Gandma used to make it and it was womdeeful. Love the stuff.

 

[jamaicamon]

That's lookin good.:-D