INGREDIENTS

1 – 1/2 cup crawfish tails

1 – 1/2 pint cold water

1/4 cup cooking oil

1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour

1 teaspoon salt

1 small onion, chopped

1/4 teaspoon sugar

1 stick celery, chopped

1/4 teaspoon red pepper

1 clove garlic, mashed

1 tablespoon green onion

1 bay leaf

1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped

INSTRUCTIONS

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir con-

stantly until a deep golden brown; take pot away from heat for fear of burning; add onion,

garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of

water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers;

then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,

cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if

needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of

cooked rice.

COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and

chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes,

they are somewhat like egg, shrimp, and oysters.

INSTRUCTIONS
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice.
COOKING TIP:   Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.
COOKING TIP:   Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

METHOD:
Combine all ingredients in stuffing category to make the stuffing for the pork chops. Cut the pork loin into 6-8 oz portions and on the side of the chop make a cut and enlarge the hole with fingers for the stuffing. Stuff all chops with stuffing. Season chops with Cajun Seasoning and sear with olive oil in skillet until the Cajun spice has formed a crust. Once the chops have been cooked on both sides place in a 350-degree oven and cook until the internal temperature reaches degrees. Serve with you favorite starch (Rice, Polenta, Mashed Potatoes, etc.). Atop of the Pork Chop ladle bouillabaisse over pork chop and serve.
Crawfish and Vegetable Bouillabaisse

PREP TIME: 1 Hour
 SERVES: 10
INGREDIENTS:
• 1 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• 1/4 cup brandy
• 1/2 cup white wine
• 1/4 cup tomato paste
• 3 cups chicken stock
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped

METHOD:

In a 2 gallon stock pot, heat 1/4 cup olive oil over medium-high heat. Sauté onions, carrots and garlic, stirring constantly until light brown, about 10 minutes. Add bay leaves, thyme and parsley and blend into vegetable seasoning. Remove lid and add brandy and white wine. Be careful, as brandy may flame as it hits the pot. Bring wine to a low simmer and reduce by 1/2 the volume. Add tomato paste, blending well into liquid. Add 3 quarts cold water and bring to a rolling boil. Reduce to simmer and cook stock until nice crawfish flavor is achieved, about 30 minutes. Season to taste with salt and pepper. Allow stock to continue to simmer until desired rich flavor is achieved.