- Jun 15, 2001
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I'm in Indiana, and even in the large store near me, you can't get crab, oysters, or crawfish. They do have lobster, I have to give them credit for that.
Can you mail order stuff like that? I'm hurting for some crawfish bisque, and I'd like to make some.
As a bonus, here's a recipe from this site.
--
1/4 lb. Butter
1/2 cup Onions, chopped fine
1/2 cup Flour
1-lb. Crawfish Tails, cooked and peeled (Shrimp will work also.)
1/2 Bunch of Green Onions
2 cups Half and Half
2 cups Whipping Cream
2 cups Rich Chicken Stock
2 tsp Red Pepper (One if you're name's not Boudreaux)
2 tsp Garlic Powder
2 tsp Onion Powder
--Melt butter, add grated onion, saute 5 minutes.
--Add flour, stirring to mix, cook approx 2 minutes till thick.
--Add hot chicken stock, stirring to combine. Simmer mixture 5 minutes, stirring
constantly.
--Grind crawfish tails and green onions in processor, add to soup base. Mix well and
simmer 5 minutes stirring constantly making sure mixture does not stick.
--Add Half and Half and Whipping Cream, simmer on low 5 minutes.
--Add seasonings, stirring to combine; cut off heat.
--Serve with a loaf of New Orleans French bread
--
Can you mail order stuff like that? I'm hurting for some crawfish bisque, and I'd like to make some.
As a bonus, here's a recipe from this site.
--
1/4 lb. Butter
1/2 cup Onions, chopped fine
1/2 cup Flour
1-lb. Crawfish Tails, cooked and peeled (Shrimp will work also.)
1/2 Bunch of Green Onions
2 cups Half and Half
2 cups Whipping Cream
2 cups Rich Chicken Stock
2 tsp Red Pepper (One if you're name's not Boudreaux)
2 tsp Garlic Powder
2 tsp Onion Powder
--Melt butter, add grated onion, saute 5 minutes.
--Add flour, stirring to mix, cook approx 2 minutes till thick.
--Add hot chicken stock, stirring to combine. Simmer mixture 5 minutes, stirring
constantly.
--Grind crawfish tails and green onions in processor, add to soup base. Mix well and
simmer 5 minutes stirring constantly making sure mixture does not stick.
--Add Half and Half and Whipping Cream, simmer on low 5 minutes.
--Add seasonings, stirring to combine; cut off heat.
--Serve with a loaf of New Orleans French bread
--
