007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
Here's a link to the Cajun classic, It's long and drawn out process but well worth the effort. Justin Wilson once aired his version & said hell with stuffing them heads just make golf size balls. Which cuts the prep. time in half. The shell adds nothing to taste only apperance and tradition
http://www.gumbopages.com/food/soups/craw-bisque.html
Credit Chuck Tagert from the Gumbo Pages
Native New Orleanian, and Damn good cook (albeit a modest one)
http://www.gumbopages.com/food/soups/craw-bisque.html
Credit Chuck Tagert from the Gumbo Pages
Native New Orleanian, and Damn good cook (albeit a modest one)