Crawfish Bisque Balls Recipe #198747
An alternative bisque recipe that does not involve cleaning & stuffing the heads.
by VT Mtngirl
1½ hours | 30 min prep
SERVES 12
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
- Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
- Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
- Place on greased baking sheet. Bake 20 minutes at 350*.
- 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.
- Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
- Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
- If desired, add the chopped green onions & parsley just prior to serving.
- Serve over cooked rice.
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5 stars