Main Ingredients:

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

Cooking Preparation of the Recipe:

Preparation 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. Comments 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.

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