quote:

Originally posted by rouxdog

JB, I have a lb. of crawfish tails in the freezer. This bisque thing sounds interesting, however, do you have other suggested uses for them tails?

PS……….. Hope you got yo chrismas present t’day!

Ole rouxdog

Yep I got it, Make a Crawfish stew, Roux, trinity, S&P, garlic & diced green onion on the finshed dish. Add the crawfish in the last 10 min of simmer
(serve over hot rice of course)

Bread & butta
The video is step by too

Umami?
A new taste sensation? Not if you ever ate
Cajun/Creole food. Umami a Japanese word meaning
"Deliciousness" A 5th taste? maybe for some, Not
for southern folks. We been eatin umami food for
generations. Most all cajun/creole people cook
everyone in my family can cook a meal not using
boxed, canned, or prepaired products. We don’t
always have time to do this so, JB came up with
some shortcuts that yeild the same end results.

So to show everyone how to cook with "Umami"
I’m gonna Make the Grandfather of all cajun dishes.

Crawfish Bisque

Their are 2 kinds of Louisisana crawfish,
Farm raised & wild caught (spillway) crawfish
NEVER USE IMPORTED SEAFOOD OF ANY KIND!!!
The more flavorfull spillway CF are seasonal,
During the spring & fall rainy season is when
CF population increases significantly.
This fall we didn’t have much rain so prices are
higher than normal.
Generaly after a CF boil the remaining CF are
peeled & saved for CF stews etouffee, & bisque.
The thorax of the CF are also cleaned & saved
for stuffing with CF dressing used in the making
of a bisque.
This dish can be very time consuming with the
Boiling, peeling & cleaning steps. Then you can
begin to start on the assembly of the meal.
JB is gonna show you a few short cut to save time.
One more thing, CF are VERY perishable they MUST
pass through the danger zone (40 to 140 deg)
as quick as posible, because of this any CF dish
can only be reheated a few times before the taste
goes to hell in pirogue.