Paul's (Pauleaux) Crayfish Bisque
2 lbs. crayfish tails (ground or chopped very,
1-cup onions chopped fine
1 cup green onions chopped
1 tsp garlic chopped
4 eggs beaten
Salt & pepper to taste.
½ cup parsley chopped
Grind crayfish tails, add onions & mix thoroughly. Add green
onions & mix well. Add parsley, mix well. Add garlic mix well. Add
salt & pepper, eggs & mix well. Add breadcrumbs a little bit
at a time mixing well. Mold into loaf & put in casserole dish.
Surround with crayfish stew.
2 sticks butter
4 tablespoons flour
1 onion chopped
1/3 can tomato paste
1 tsp. sugar
1 tsp. Worchester sauce
2 tsp chopped green onions
1 tsp parsley
+/- 2 cups water
1/2 cup or more crayfish tails
Make a Roux with butter & flour. (On a med/low fire) Add onions
and cook until wilted. Add tomato paste, sugar, & Worchester
Sauce. Cook for 20 minutes. Add green onions & parsley. Cook
another 10 minutes. Add water if needed. Add crayfish tails.
Put Stew around Crayfish loaf & Bake @ 350 degrees for 20 min
uncovered. Then cover & bake for 1 hour.
Submitted by P. Miller - Lacassine, Louisiana