Crawfish Bisque

Makes 1 gallon

ingredients

3 ounces bacon, 1/2 inch pieces
1/3 stick butter
1 yellow onion, medium dice
3 stalks celery, medium dice
1 red bell pepper, medium dice
2 carrots, small dice
1 tablespoon minced garlic
2 teaspoons ground sweet basil
1 teaspoon thyme, dried
2 teaspoons lemon pepper
1/2 teaspoon seasoned salt
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/4 cup brandy
2 tablespoons white wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Tabasco
1/2 gallon vegetable stock
2 cups fresh chopped tomatoes
1 cup margarine
1 1/3 cups flour
1 1/2 quarts heavy cream
1/4 cup chopped fresh parsley
2 teaspoons paprika
1 tablespoon creole seasoning
1 tablespoon lemon juice
2 pounds crawfish tail meat

directions

Cook bacon in large heavy stockpot over medium heat. Add butter and melt. Add onion, celery, peppers, and carrots and cook until onions are clear. Add garlic and seasonings and stir well. Deglaze with brandy and white wine and stir well. Add Worcestershire, hot sauce, stock, and tomatoes and bring to a boil. While waiting on stock to boil, make a peanut butter-colored roux using the margarine and flour. Add the roux to the stock and sir well. Add cream and return to a low boil. Add remaining ingredients and stir. Add crawfish just before serving.

Source: Lucy Priddy