Crawfish Bisque
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 all the flavors are blended to perfection. Crawfish shells stuffed with crawfish dressing are added and allowed to simmer in the liquid and soak up 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!
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, BELL PEPPER, CELERY, GREEN ONION, PARSLEY, GARLIC), MARGARINE (LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, SOY LECITHIN, VEGETABLE MONO AND DIGLYCERIDES, SODIUM BENZOATE, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORED BETA CAROTENE {COLOR}, VITAMIN A PALMITATE ADDED, WHEY {MILK}), CRACKERS (ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, VEGETABLE OIL {CONTAINS ONE OR MORE OF SOYBEAN OIL, CANOLA OIL, AND/OR PALM OIL WITH CITRIC ACID AND TBHQ ADDED TO PRESERVE FRESHNESS}, SALT, SODIUM BICARBONATE, ENZYMES, YEAST, MALTED BARLEY FLOUR, SODIUM SULFITE), LEMON JUICE (LEMON JUICE FROM CONCENTRATE {WATER, CONCENTRATED LEMON JUICE}, SODIUM BENZOATE, SODIUM METABISULFITE AND SODIUM SULFITE {PRESERVATIVES}, LEMON OIL), SALT, RED PEPPER, PARSLEY.
