Crawfish Bisque with Boulettes

Serves 6.
For the boulettes:
1 cup chopped onion
1 cup chopped celery
1 cup chopped green onion tops
and bottoms
1 clove garlic, minced
2 Tbsp. butter
1 lb. peeled crawfish tails
2 cups plain breadcrumbs (preferably made from day-old French bread)
1 tsp. baking powder
1⁄2 tsp. Creole seasoning
1 tsp. hot sauce
1 egg, slightly beaten
2 Tbsp. melted butter

1. In a large skillet, sauté
the onion and celery in the 2 tablespoons of butter for 3 to 4 minutes or until they become soft.
2. Add the minced garlic and green onions and continue to sauté for another minute.
3. Fold in the crawfish tails and continue to sauté for an additional 2 to 3 minutes. Turn off the heat and allow the mixture to cool.
4. Pour the cooled crawfish mixture into a food processor and pulse until everything is finely chopped.
5. Place the crawfish mixture in a mixing bowl and add the beaten eggs, breadcrumbs, Creole seasoning and hot sauce. Mix well to combine.
6. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
7. Roll the crawfish stuffing to Ping Pong-ball size, then mold them into the shape of a small football. This should make 18 to 20 boulettes.
8. Place the crawfish boulettes on the baking sheet. Brush the tops with the 2 tablespoons of melted butter and bake them for 15 to 20 minutes or until they are golden.
9. Remove them from the oven and set aside.

For the bisque:
1 cup flour
1 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
1⁄2 cup chopped bell pepper
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 Tbsp. Kitchen Bouquet
2 Tbsp. tomato paste
1 lb. peeled crawfish tails
1 tsp. salt
1 tsp. black pepper
1 tsp. Creole seasoning
1 Tbsp. hot sauce

1. In a large heavy stockpot, heat the oil and add the flour.
2. Stir constantly over medium heat until the roux becomes a nutty brown color that resembles peanut butter.
3. Add the chopped onion, celery and bell pepper, reduce the heat to medium, and continue stirring for 4 to 5 minutes.
4. Add the minced garlic and cook for 15 to 20 seconds, then slowly add the chicken broth and keep stirring until the roux is smooth.
5. Whisk in the tomato paste, Kitchen Bouquet, salt, Creole seasoning, pepper and hot sauce. Allow the bisque to come up to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the crawfish tails and crawfish boulettes.
8. Simmer the bisque for an additional 5 to 10 minutes and serve over rice.