Unique among all the bisques of the world, this dish is probably the most elegant dish in all of Cajun cuisine (and definitely the most labor intensive). Select Louisiana crawfish tails plus shells stuffed with crawfish dressing are used to create this unique culinary treat. We start with a dark brown-red Roux made by carefully browning oil and flour. We add onions, green peppers and celery ( the holy trinity of Cajun cooking) to the dark Roux then season it with cayenne pepper, white pepper and salt. Next we add select Louisiana crawfish tail meat and simmer until the flavors are blended to perfection. Crawfish shells stuffed with crawfish dressing are added and allowed to simmer in the liquid and soak the flavors. We've done all the work; all you have to do is heat and serve in a bowl with rice. If you like Lobster Bisque, trust us...you'll love this!
To Satisfy your craving try adding addtitional crawfish.
Unit Size: 24 oz. (1.5 lbs.)
HEATING INSTRUCTIONS Defrost fully in refrigerator before heating. Heat until contents begin to boil. Add 1/4 to 1/2 cup of water and bring back to a full boil stirring often. Heat for 3 minutes, Serve over hot rice.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
|Size||24 oz. (1.5 lbs.)|
|Serving Size||1 cup (242 g)|
|Serving per container||3|
|Calories from fat||140|
|Saturated fat per unit||13|
|Cholesterol per unit||15|
|Sodium per unit||12|
|Total carbs per unit||4|
|Dietary fiber per unit||4|
|Ingredients||water, crawfish (shellfish), onion, enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), peanut oil, creole vegetable mix (onion, bellpepper, celery, green onion, pa|