Crawfish Bisque with Crawfish Boulettes

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I lived just outside of New Orleans by my husbands family,and they LOVE this recipe. The only thing I change is, I stuff the heads of the crawfish instead of making the boulettes. I coat the heads with a seasoned flour mixture and deep fry them and put them in the bisque when I serve it.It does take some time, but its a perfect dinner on Sunday.

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I will make and serve this one to my family, in Pittsburgh,Pa., when I visit soon.Hope I can find crawfish there. If not I will use shrimp, but the crawfish sounds very delicious.
I REALLY ENJOY EMERIAL'S SHOW AND i RECORD AS MANY OF THEM AS I CAN, SO IF I MISS IT ,GETTING HOME LATE, I CAN JUST RUN ONE OF THE PREVIOUS ONES.

I ALSO CAN'T WAIT TO TRY THE STUFFED QUAIL,WHICH I LOVE. THE FRIED SOFT- SHELL CRAB, AND MANY OF THE OTHERS INCLLUDING THE WEEK OF ITALIAN COOKING, SINCE I AM ITALIAN, WHO MARRIED A FRENCHMAN.

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I tried this for the first time, at a taping of Emeril Live. It was AMAZING!! I went on line and printed out the receipt and shared it with everyone I knew.