Recipe for Crawfish Bisque.
From Cooking in Old Creole Days.
Take two or three dozen crawfish, throw them in boiling water for a minute or two, clean them thoroughly. Take off the heads, empty them, and clean them and wash them, keeping the fat part of the tails. Put them on a chopping board with the fat, a little chicken or veal, a little stale bread, chop it all fine together, flavor with pepper, red or black, a laurel leaf, or put in a bouquet of aromatic herbs for a few minutes, having tied it with a thread so as to pull it out. Brown all this in a saucepan with a spoonful of lard. Stuff the crawfish heads tight with this. Put them in a saucepan to simmer with a quart of bouillon for an hour or more, until you have a good soup. Serve hot.
—
Mme. Josephine Nicaud,
Who has been for over forty years in Ambassador Eustis’ family.
Who has been for over forty years in Ambassador Eustis’ family.
- This week in Louisiana history.
- May 7, 1862. The Union Army captures Baton Rouge during the Civil War
- May 7, 1863. Alexandria captured by Union troops during the Civil War
- This week in New Orleans history. On May 6, 1770, the Cabildo attorney requested soliciting the establishment of a body of horse police.
- This week in Louisiana.
Bobby Love and Friends Thursday, May 11
5:00 PM CST
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Vaso's 500 Frenchmen St. New Orleans, LA 70116
504.272.0929
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