Yuuuum. That's all I have to say. Used the Aussie yabbie, (close to a crawdad) fresh parsley, some cayenne and sourdough loaf heels I had leftover from the loaves everyone ate... made for great crumbs, really absorbent and added a subtle sour note to it that the family really loved!
oh, btw...u forgot to add the lemon slices at the end..this is what makes a bisque a bisque and not a coutbouillion(coo-be-yon)..not tryin 2 be a smartass...lol...but the 100yr old reipe calls for lemon slices, green onion, and fresh parsley added after the fire is turned off.
most of us put the raw trinity in the roux along with the garlic at the end into the roux instead of sauteeing it first...this allows the roux to darken a lil more without burning due to the onions
I had to listen carefully, but that is a multi medley of songs like Shake Rattle & Roll, Jailhouse Rock, Tooty Fruity, At the Hop, The Twist and probably more. We actually listen to a local High School radio channel that plays oldies and really old blues music all day. Then, at 7 pm is an hour of Cajun music. I hope this helps. Thanks for watching! I might need to make this again soon. It was sooooo good.Thanks ~ Beryl
@mikestokes1 Can you tell me which station it is, maybe what town it's broadcast from please? PS: Haven't had cooking that good since I moved out of Kinder. God I miss it!
This looks so good!! I found some frozen crawfish in a bag like that at Walmart, is frozen okay to use? I love a good bisque, whatever it may contain:)
I never would have thought to look at WaMart! Sure, they should be fine. Stuffing the shells is more for show than anything, it makes the dish look really neat. Thanks for watching!
Yuuuum. That's all I have to say. Used the Aussie yabbie, (close to a crawdad) fresh parsley, some cayenne and sourdough loaf heels I had leftover from the loaves everyone ate... made for great crumbs, really absorbent and added a subtle sour note to it that the family really loved!
Lhyllis 2 months ago
It's the soundtrack to "Oh Man I'm Hungry Now" :)
91238673 1 year ago
oh, btw...u forgot to add the lemon slices at the end..this is what makes a bisque a bisque and not a coutbouillion(coo-be-yon)..not tryin 2 be a smartass...lol...but the 100yr old reipe calls for lemon slices, green onion, and fresh parsley added after the fire is turned off.
XXTUCHITXX 1 year ago
most of us put the raw trinity in the roux along with the garlic at the end into the roux instead of sauteeing it first...this allows the roux to darken a lil more without burning due to the onions
XXTUCHITXX 1 year ago
why its named crawfish is it fish hmmm does not look like fish
kristinarusgrl 2 years ago
kristinarusgrl
The same reason dusk is called sunset. When the sun doesn't set
CandelarioGaIvan 2 years ago
My mouth waters at the end of each of your videos! BTW do you know the name of the oldies medley playing in the background?
maba7x 2 years ago
I had to listen carefully, but that is a multi medley of songs like Shake Rattle & Roll, Jailhouse Rock, Tooty Fruity, At the Hop, The Twist and probably more. We actually listen to a local High School radio channel that plays oldies and really old blues music all day. Then, at 7 pm is an hour of Cajun music. I hope this helps. Thanks for watching! I might need to make this again soon. It was sooooo good.Thanks ~ Beryl
mikestokes1 2 years ago
@mikestokes1 Can you tell me which station it is, maybe what town it's broadcast from please? PS: Haven't had cooking that good since I moved out of Kinder. God I miss it!
justin4453 10 months ago
delicious
tigertariq 2 years ago
Thank you! And thanks for watching our videos.
mikestokes1 2 years ago
This looks so good!! I found some frozen crawfish in a bag like that at Walmart, is frozen okay to use? I love a good bisque, whatever it may contain:)
hourglassbyrejection 2 years ago
I never would have thought to look at WaMart! Sure, they should be fine. Stuffing the shells is more for show than anything, it makes the dish look really neat. Thanks for watching!
mikestokes1 2 years ago
Looks absolutely fabulous ...as usual !
If only we could find this seafood in this country I would try each and every one of your recipies :-)
beerzzz 2 years ago
Thanks, and thanks for watching our videos!
mikestokes1 2 years ago