1-1/2 cups (350 ml) crawfish tails
1-1/2 pint cold water
1/4 cup (60 ml) cooking oil
1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) salt
1 small onion, chopped
1/4 tsp (1 ml) sugar
1 stick celery, chopped
1/4 tsp (1 ml) red pepper
1 clove garlic, mashed
1 tbsp (15 ml) green onion
1 bay leaf
1 tbsp (15 ml) chopped parsley
3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped
In a heavy bottomed pot, make a roux by adding flour to heated oil.
Over low heat, stir constantly until a deep golden brown.
Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour.
Season with salt and pepper again if needed.
Add crawfish tails,green onion and parsley.
Serve in soup plate over a scoop of cooked rice.
COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.
COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.