1 Cup Vegetable Oil
1 Cup All Purpose Flour
3 Cups Yellow Onion, Small Dice
3/4 Cup Red Bell Pepper, Small Dice
3/4 Cup Green Bell Pepper, Small Dice
1 1/2 Cups Celery, Small Dice
1 Teaspoon Kosher Salt
1/2 Teaspoon Cayenne pepper
3 Quarts Crawfish Stock
2 Pounds Crawfish Tails
1/4 Cup Green Onions, thinly sliced
1/4 Cup Parsley, finely chopped
With Vegetable Oil and Flour, make a peanut butter colored roux stirring frequently (be careful not to burn it).
Add Onion, Peppers, Celery, Salt and Cayenne. Cook until vegetables are soft.
Add stock. Bring to a boil and then reduce to simmer. Allow to simmer for one hour.
Add Crawfish tails and simmer an additional 10 minutes.
Add green onions and parsley. Garnish with Crawfish Heads (recipe below) and serve hot.
Crawfish Heads Garnish
3 Tablespoons unsalted butter
1/4 cup yellow onion, finely diced
1/4 cup bell pepper, finely diced
1/4 cup celery, finely diced
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon fresh garlic, minced
1 cup crawfish tails finely shopped
2/3 cup crawfish stock
2 eggs, beaten
2 cups panko
Cleaned Crawfish heads
Melt butter in a pan, add onion, peppers, celery, salt and cayenne. Cook until soft.
Add garlic and crawfish tails and cook 2 minutes.
Add stock and bring to a boil. Remove from heat.
Add panko and stir to incorporate. Add eggs and stir to incorporate. Allow mixture to cool. Stuff mixture into heads.
2 cups All Purpose Flour
1/2 cup creole seasoning (Zatarain’s or Tony Chachere’s)
6 eggs beaten
1 cup whole milk
2 cups panko
1/2 cup creole seasoning
Dredge Crawfish heads in seasoned flour, dip in egg wash, coat with panko
1 cup vegetable oil
Coated Crawfish heads
Heat the oil in a pan. Cook stuffed heads until golden brown. Remove and allow to drain excess oil on paper towel lined plate and garnish the bisque.
Kitchen on George
351A George Street
Mobile, Alabama 36604
Mon – Thu: 5:00 pm – 10:00 pm
Fri – Sat: 5:00 pm – 11:00 pm
Sun: 10:30 am – 9:00 pm