Sunday, April 4, 2010

Easter 2010


Dyed and Deviled eggs -- Easter classics!
 

The Crawfish Bisque. My friend K. did the whole nine yards for Easter this year and I was honored to be invited and assist!


100 crawfish heads were cleaned after the crawfish boil. 80 LBS of live crawfish were boiled, 10 LBS of meat went into the bisque.

 The heads are stuffed with the crawfish & trinity seasonings.  K. learned this year to soak the heads in sparkling water for easier stuffing and less shell "crackage".
 Like many great New Orleans dishes, then you make a roux


Bisque liquid prior to adding the baked heads & additional crawfish tails.

Stuffed heads after baking.

 Ready to serve.

The bowl.

After.

 Dessert.

Check out what some other bloggers did for Easter:
thirty bucks a week
the martha blog
goodliver
last night's dinner
high on cooking
thursday night smackdown







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