Cooking Louisiana  -  Paul's Crayfish Bisque Casserole
Paul's (Pauleaux) Crayfish Bisque Casserole.

2 lbs. crayfish tails (ground or chopped very, very fine)
1-cup onions chopped fine
1 cup green onions chopped
1 tsp garlic chopped
4 eggs beaten
1-cup breadcrumbs
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.

Stew Recipe

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