Crawfish Bisque Balls

Ingredients

Bisque Balls

• 2 lbs peeled crawfish tails
• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 cup plain breadcrumbs
• 2 eggs, lightly beaten
• 1 1/2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 2 tablespoons chopped fresh parsley

Bisque Gravy

• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)

• 1 (8 ounce) can tomato sauce
• 1 lb fresh crawfish tail
• 1/4 cup chopped green onion (optional)
• 1/4 cup chopped fresh parsley (optional)
• cooked rice

Directions

1. 1

   Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.

2. 2

   Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).

3. 3

   Place on greased baking sheet. Bake 20 minutes at 350*.

4. 4

   Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.

5. 5

   Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.

6. 6

   Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.

7. 7

   If desired, add the chopped green onions & parsley just prior to serving.

8. 8

   Serve over cooked rice.