MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crawfish Bisque
 Categories: seafood
      Yield: 1 servings

      1 lb peeled crawfish tails
      2    sticks margarine
      4 tb flour
      1    onion, chopped
      2    cloves garlic, minced
    1/4    lemon, sliced
      1 ts sugar
     24    fried stuffed crawfish
           -shells or use boulets
      1 Tb Worcestershire sauce
      1 tb chopped green onion tops
      1 tb chopped parsley
      1    stick celery, chopped
           Tony's Creol Seasoning Or
           -salt and pepper
      1 sm can tomatoe paste
      2 qt warm water

Make a roux with flout and margarine in aluminum Dutch oven (do not use black
iron pot-will cause crawfish to darken)  Cut off fire and add all chopped
vegetables, except green onion tops.  Stir until it stops sizzling.  Add
tomato paste, Worcestershire sauce, sugar and crawfish tails.  Saute for 5
minutes. Add 2 quarts warm water, bring to a bol.  Cut fire and simmer for 2
hours.  Add stuffed crawfish shells if available or crawfish "boulets" and
cook another hour.  Season with Tony's Creole Seasoning totaste, or salt and
pepper.  Serve in soup bowls over boiled rice and place 6 stuffed shells or 6
boulets in each owl.  Garnish with onion tops and parsley.

From: BELLE DACEY #1 @1504017
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