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Traditional Crawfish Bisque
This is Marissa's recipe for a traditional dark roux Crawfish Bisque with stuffed crawfish heads.

cleaned crawfish body shells for stuffing (at least 3 dozen)

1 stick butter
1 c chopped creole veggies
1/2 pack of crawfish tails (or about 8 ozs peeled crawfish tails from a boil)
cajun seasoning (we use Magic Swamp Dust)
2 tsp worcestershire sauce
1 tsp hot sauce
1 1/2 c plain bread crumbs
1 egg
1 tbs sliced green onions

In a skillet, melt the butter over medium heat and add veggies. Season lightly. Cook until softenened, about 5 minutes. Add crawfish tails, and cook for 3 minutes, stirring. Check for seasoning. Tails from a pack need a little more, tails from a boil need a little less. Remove skillet from heat. In a large bowl, add the cooked crawfish & veggies. (Let cool a bit so it doesn't cook the egg you're about to add in.) When cooled down, add bread crumbs, egg, green onions and cajun seasoning to taste. Put in a food processor, add about 1 tbs warm water and process just until everything is combined. Add filling to a large ziptop bag, cut a small piece off the corner, and use as a piping bag to add the stuffing to the cleaned crawfish shells. Bake filled shells at 300 for 30 minutes (or smoke at 250 for an hour). In the meantime, make the stew.

dark roux (1 cup flour + 1 cup oil)
1 c chopped creole veggies
2 qts hot chicken stock
2 tsp worcestershire sauce
2 tsp hot sauce
2 tsp sugar (to balance hot sauce)
cajun seasoning
1 1/2 pk crawfish tails

cooked rice for serving, maybe a hunk of cornbread, too

Make a dark chocolate colored roux with the oil and flour by stirring both together and cooking over medium heat for up to an hour. This will need to be stirred often to prevent scorching. Using a prepared jar roux is fine, just don't tell anybody or they might cuss at you. When the roux is dark, add the veggies, stirring into the roux and cooking over medium heat until they soften, about 5 minutes.  Heat the chicken stock in a separate sauce pan and add it about a cup at a time, stirring into the roux to incorporate until smooth. Add cajun seasoning, worcestershire sauce, hot sauce, and sugar. When all combined and simmering, add the crawfish tails. Let simmer 5 minutes. Taste the stew for seasoning. When it's right, add the cooked stuffed heads. Let simmer until you are ready to eat. Serve over rice. Try not to burn yourself getting the stuffing out of the shells.