½ c chopped onion
green bell pepper
¼ c chopped fresh parsley
3 garlic cloves
4 large green onions
3 bay leaves
butter or oil
3 cans tomato sauce
1 can petite chopped tomatoes
1T chili powder
3 c prepare knorr chicken stock or chicken bouillon cubes stock
( taste before adding to sauce)
Individually saute celery, green bell pepper, garlic cloves and onion in melted butter or warmed oil to desired tenderness. Important not to overcook. When cooked place aside on plate separately. Reserve 1/3 for the next preparation. In 6 quart stock pot add all of the above ingredients except reserve. Cook on medium heat,stirring until heated. Once heated, lower stove to low and stir as needed but don’t allow sauce to stick or burn. Cover and simmer 2-3 hours. Add ½ of chopped green onion and parsley to sauce 30 minutes prior to end of cooking time.Transfer pot from hot burner to cool burner. Allow to cool. Remove bay leaves. Pour cooled sauce in blender, ½ full and blend and pause transfer to a bowl and continue until all of s is blended to your desired texture and return to pot. Heat again on low stove setting and continue to stir. Remember don’t allow to stick or burn.
2 c deveined crawfish tail meat
½ c crawfish claw
3 c plain or italian bread crumbs
cleaned crawfish heads
2 green onions
black, red or white pepper
cooking spray oil
Heat oven 325
Clean crawfish heads by removing everything from cavity including eyes and whiskers. Don’t rinse.
Chop crawfish tail meat and place in large mixing bowl. Refrigerate while preparing the remaining ingredients. Beat eggs and add milk until well mixed. Add bread crumbs, reserved seasoning, pepper, salt and mix while gradually adding egg and milk until well mixed. Add chopped crawfish tails and continue mixing until well mixed. If not the consistency you desire add more milk, bread crumbs, or chopped crawfish tails. Stuff crawfish heads with mixture.
Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. Bake 18 minutes.
After removing stuffed crawfish heads from oven, slowly add to sauce using a cooking spatula and add crawfish claws to sauce. Cook for 15 minutes. Serve with white or saffron rice, french bread and garnish with chopped green onions.
“This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.” — Randy Brown
• 6 tablespoons butter
• 1 onion, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 3 cups half-and-half cream
• 1 teaspoon salt
• 1 1/2 pounds peeled crawfish tails
• 1 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper, or to taste
1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.