The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple by Boudreaux Ryan

Author:Boudreaux, Ryan [Boudreaux, Ryan]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-11-03T00:00:00+00:00

VARIATION TIP: You can make this meal vegan by using vegan red beans, Vegetable Stock , and vegan sausage in place of the beef stock and smoked sausage.

CRAWFISH BISQUE

My in-laws handed down this recipe, which I’ve turned into a creamy one-pot soup. Crawfish are in peak season in May. SERVES 8

PREP TIME: 20 minutes | COOK TIME: 40 minutes

3 cups Cajun Trinity , coarsely diced

4 garlic cloves

10 parsley sprigs

1 cup Blond Roux

1 tablespoon Cajun Spice Blend

2 tablespoons tomato paste

2 quarts Seafood Stock

2 pounds crawfish tail meat, divided

1 cup heavy cream

½ cup brandy

1 teaspoon kosher salt

¼ teaspoon cayenne pepper

1. Place the Cajun Trinity, garlic, and parsley in a food processor and grind until the ingredients are smooth. In a 4-quart stockpot, heat the blond roux over medium heat, stirring, until it darkens slightly. Add the garlic mixture and Cajun spice blend and cook on low heat, stirring frequently, for 10 minutes, or until the mixture is soft and the onions from the Cajun Trinity are translucent.

2. Add the tomato paste, stir, and simmer for 3 minutes.

3. Add the seafood stock and stir well, until fully incorporated into the roux mixture. Increase the heat to medium and bring to a boil, then reduce the heat to a simmer over low heat, stirring occasionally. The bisque should start to thicken as it simmers.

4. In the food processor, grind 1 pound of crawfish into a smooth paste. Add the crawfish paste to the bisque and continue to simmer. Add the heavy cream, brandy, and remaining crawfish. Stir well to incorporate. Simmer for 5 minutes, then stir in the salt and cayenne pepper. Serve in soup bowls.

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