Crawfish Bisque
It's cold. Seriously, I'm thinking Mother Nature has failed to recalibrate her GPS. 25 degrees (Fahrenheit, mind you) has no business in the Greater New Orleans area! We are on the cusp of Crawfish Season. In our area, it follows closely behind King Cake Season. We have already been warned that, due to a summer drought as well as saltwater intrusion, the forecast calls for not only "slim pickens" but high prices. This is a huge disappointment to The Mister. Although not a native New Orleanian, he has grown over the past 4+ decades into a serious crawfish aficionado. I found some frozen local ("Louisiana") crawfish meat on sale recently, and Mr. H asked for crawfish bisque. Crawfish bisque is a serious undertaking. It is a roux-based broth similar to crawfish etouffe, but with stuffed crawfish heads floating around in it. I know what you are thinking. "HEADS???" Yes. It really is a sight
