My husband is a genius in the kitchen. In the 13 years I've known him, he has only made 2 things I didn't like. I was worried about tonight's dish, seeing as we'd never made a soup like this before. Marcus loves bisque. I could take it or leave it most of the time, but then I'm lactose intolerant, so there ya go. He started with the veggies, which Dean and I helped prepare. (I cleaned and helped chop, Dean took things to the trash can.) Then I went downstairs to watch the Bama game (ROLL TIDE!) while Marcus worked his magic. He called me up about an hour later for a taste test. OMG. All it needed was a dash of hot sauce and we were good to go. So happy to have this in our recipe box.
- 1-12 oz. package frozen crawfish tails (or fresh, if you can find them)
- 1 white onion
- 1 green bell pepper
- 1 leek
- 1 cup cut-cup carrots
- 3 stalks celery
- 1 stick unsalted butter
- 2 tablespoons minced garlic
- 5 tablespoons all-purpose flour
- 2 cups chicken broth (low-sodium variety)
- 3 1/2 cups whole milk (can substitute half and half if you want a thicker base)
- 2 tablespoons Cajun seasoning (Adjust to taste)
- 2 dashes hot sauce (Adjust to taste)
- 2 cups White cooking wine (or any white wine for stronger flavor)
Thaw crawfish tails in cool water. Drain and chop, if desired. Set aside. Rough chop vegetables. In large saucepan, heat cooking wine. When warm, add vegetables and cook until tender. (not soft) Scoop vegetables out (leave wine in pan) and strain. Add crawfish to wine. Place vegetables in food processor. Process to a fine chop. (However small or large you like) Remove crawfish from wine and strain. In stockpot, melt butter on medium heat. Once melted, slowly stir in flour. Next, slowly stir in chicken broth. Stir constantly!!! Whisk in milk. Add Cajun seasoning to taste. Slowly whisk in vegetables. **If any liquid pools while veggies are sitting, remove it.** Add crawfish. Add hot sauce to taste. Serve with crusty bread.