After coating, place on a cookie sheet and bake for 30 minutes. Some call for crabmeat, crawfish tails and ham, a variety of seasonings like lemon pepper, Cajun seasoning, garlic powder, salt, pepper, cayenne, hot sauce and liquid crab boil seasoning to taste, plus Panko (breadcrumbs made from crustless bread) to bind the mixture. In fact, the 2nd day will probably be even more flavorful. 1 large leek leeks look like giant green onions, but have a milder flavor. Add the bread crumbs and parsley and mix well. I've made it myself once since then, my mom makes it about twice a year. We recommend submerging the sack in fresh water multiple times until used water is clear. Your email address will not be published. The heads will be saved to be stuffed. Continue to stir, about 8 minutes. Love the recipe have you ever tried mixing ground meat and crawfish tails too? Place the stuffed crawfish heads and balls on a foil-lined baking sheet. No leaves yet on these small flowering trees but the blossoms are beautiful. Stir and cook to moisten the roux and remove lumps. And, you might ask, and I thought about it, what is the best order to prepare this multi-task dish. Its one of my favorite things to eat. Its velvety smooth and has all that yummy crawfish flavor without any of the work. Thanks for reaching out. Recipe and photos looks and sounds beautiful. Drain on paper towels; set aside. Add the crawfish meat and stir to combine. To hold everything together, well use whole eggs and seasoned bread crumbs. Alternately, you can saute the heads in a little butter. Add the minced garlic and saut for an additional three minutes. Keep cooking! Pinch off the claws and reserve. That's a big batch. What is bisque? Stuff each head with about1 to 1 1/2tablespoons of the stuffing. Ask your seafood supplier to clean 60 crawfish heads for this dish. Bake 20 minutes or until lightly browned. Keep stirring in between adding the heads until they are all added. Hi Denise. In a food processor, grind crawfish tails, onions, celery, bell peppers, garlic and parsley. Place 8 cups of crawfish stock in a stock pot and warm until almost boiling. Transfer to a medium sized bowl. Add a tablespoon of tomato paste and a pinch of dried parsley. Add a bit of sherry, too, if you like (not a Cajun ingredient). Stuff the crawfish heads with the filling. The bisque will start with a medium roux of vegetable oil and All Purpose Flour. So, Im providing several shortcuts to preparing a Crawfish Bisque. I got so many compliments that I will try again for THANKSGIVING at our family gathering. Go for it! Then grind all this up. Drain. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. To make a bisque from scratch, first you start with a good crawfish stock. Continue to stir until the veggies are getting soft and the onions are beginning to clear. Add cups chopped yellow onions, bell peppers and celery (which we refer to as The Holy Trinity), tomato paste and about a tablespoon of chopped garlic to a skillet and stir until the vegetables are soft, about 8 minutes. In the same food processor, processor, grind the yellow onions, celery, parsley and garlic until very fine. Whisk the flour while youre adding it to the pan to prevent it from clumping up. Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Slowly add crawfish stock a little at a time until sauce-like Well let me told you one ting, that Bisque came out 100% good may yea. Stir and bring to a boil. This is going to be done in two phases-making the filling and stuffing the heads and making the bisque, but you can do your. The crawfish add a distinct favor. Making Crawfish Bisque consists of several steps. Much less mess. Let me know how it turns out. Remove the pot from the heat. Add the crawfish tail meat from the whole crawfish, optionally. Cook for 10 minutes stirring to prevent sticking. These are sauteed until tender. Then I met and fell in love with a boy who grew up eating his Grandmama's fried chicken and his Mamaw's biscuits and gravy. Stirrin' It Up: Coffee-Marinated Tenderloin of Beef (Feb. 23, 2023). Serve along with French bread and a Mardi Gras spirit. Deanies is an authentic scratch house restaurant that focuses on quality and offers the freshest locally caught Wild Louisiana Seafood available. Place a little filling with your left hand and press it into the head, making it a little wider still. If using a bag, carefully remove as much air as you can from the bag before sealing. Hey Kayllie. Cook for about 5 minutes until cooked through. I studied and re-read your recipe and made a HUGE pot of Crawfish Bisque. minutes, stirring occasionally. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Let the crawfish heads cool before adding to the roux. Taste for seasoning and adjust as necessary. Add 1 lb. Crawfish bisque is a unique and traditional Louisiana dish. The dark green ends of the leek tend to be pretty tough, so were using the white and light green parts only, as shown below. My small 1/2 cup of peeled tails will be ground up and used to prepare the stuffing. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads. Bring the bisque to a boil, then reduce the heat and simmer until the liquid has thickened. It is a rich, creamy seafood soup based on a flavorful stock. Stir often to keep the heads off the bottom of the pot. According to Louisiana Crawfish: A Succulent History of the Cajun Crustacean author Sam Irwin, numerous references to eating crawfish appeared in newspapers starting in the 1890s. Usually, I don't have an affiliation with them but I have used them and know them to have qualityy products and good service. Seems to make them a bit more pliable and less prone to breaking when stuffed. Wow, that looks so good! After 45 minutes, add the chopped parsley and stir well. Mirlitons Stuffed with Shrimp and Creole Tomatoes. Saute 1 cup of tails (1/2 of the package) with the seasonings until cooked. Taste for seasoning-add kosher salt and pepper is needed. Simmer, uncovered, for 45 minutes. Again, what? You don't have to use tomato sauce if you'd prefer to skip it. Remove from the heat and put the mixture into a mixing bowl. Remove from oven and set aside. I follow it exactly( except for the beer). Gradually add the flour, whisking to prevent lumps. When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Hi Stephanie, I never claimed this recipe was native to any certain area. and make sure to share this with your friendsthey will love you for it. Nothing goes to waste. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Thanks for reaching out! To PREPARE THE STUFFING: Coursely, grind up 2 pounds of peeled crawfish tails with the onions, bell pepper and garlic. Working in batches, transfer the soup to a blender and puree until smooth. 4 cups chicken or seafood stock store bought is fine, but I prefer homemade. Well Sweet Daddy I surprised myself and had many compliments on the final products. I'd have to give that some thoughtlet me know if you try it. Looks good! If desired, soak heads overnight in cold soda water prior to using them. Add bread crumbs, a little at a time, using just enough to hold mixture together. Ill refer to these as the heads. These crawfish were fairly easy to clean, but often it takes some scraping to get the guts separated and cleaned out of the head. Stuff each crawfish head with the mixture and coat with flour. Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. That sure does sound like a lot of work for a bowl of soup, but Im sure it tastes wonderful. Youve inspired me! All rights reserved. Use the shells of the tails as well as the claws along with an onion, celery and thyme to make the stock. The traditional way to make Louisiana Crawfish Bisque is an all day process and is usually done once a season at least according to my Cajun friends. combine butter, onions and celery while stirring constantly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I like to add a little more cayenne to my flour. But, that is what makes this soup special. Be sure to stir frequently to prevent the cream from scorching the bottom of your pan. Remove from the heat and pour into a mixing bowl. The seasonings onion, celery, bell pepper and garlic are finely minced or ground up. COMMENT: Add the breadcrumbs, starting with about 1 cup. Add the water and simmer for 2 minutes. They even stayed alive in our bathtub for 2days after delivery (got hem delivered Friday morning and finished cooking and . SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything! Stir and cook for 5 to 10 minutes until the vegetable seasonings are wilted. This dish is a labor of love, but well worth every minute. Tip: Your bisque and stuffed crawfish heads will absorb more flavor if kept in the fridge overnight before serving. Fantastic. He gets a lot of grief on the FB, but his cookbooks/recipes are generally good. Crawfish excrete waste through their gills, and this takes time. Back to top Reply Replies (1) 2 0 nerd guy LSU Fan Grapevine Lets take a look at Sweet Daddy Ds Cajun Crawfish Bisqueno-angst, delicious and very special. If youre doing it yourself, there are a variety of crawfish dressing recipes. Crawfish bisque should be refrigerated within two hours. Add the onions, bell peppers, celery, salt, and cayenne. Bring to a rolling boil, reduce to simmer and add Its the best one ive seen so far. Slowly add some of the stock to the roux to moisten the flour. Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. In the meantime, continue on with the soup. Stir and cover, and let simmer for an hour and 10 minutes. Serve over rice. Add your cool roux, which will now have thickened a bit, and stir together. Whats the difference between a bisque and a chowder, Ingredients and tools needed to make crawfish bisque. Preheat oven to 350 degrees F. Grind crawfish tails, onions, celery, bell pepper, garlic and parsley in a home-style meat grinder or food processor. Deanies Seafoods roots go back to 1961 when the first seafood market opened in the little fishing village of Bucktown along Lake Pontchartrain. Process in food processor bowl until ground up. Allow to cook on medium heat for about another 30 minutes. Clean the head section, using your index finger to remove cartilage and membranes. Place the remaining tails into a food processor and grind until fine, place in a bowl. To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl. And these are Louisiana crawfish not ones imported from China or Denmark. Well "Sweet Daddy" I re-read and studied your Crawfish Bisque recipe and went for it. For a Louisiana-style bisque, the soup itself is made with a traditional Louisiana roux to thicken it. This is going to be done in two phases-making the filling and stuffing the heads and making the bisque, but you can do your mise en place all at the same time. made in May or June, toward the end of crawfish season. Thanks for the question. using, you may wish to soak the heads overnight in cold soda water. Thanks for the question, let me know how it turns out. Rinse thoroughly and set aside. PREP TIME: 2 Hours xerox altalink c8145 default password; spanish embassy uk email address; q'orianka kilcher young; nissan electric 7 seater; what to wear to a backyard wedding. Season with salt and pepper. Yes, Crawfish Bisque is very labor intensive and that's why its so much fun when everyone participates. Hopefully, that clears it up, but if you still have questions, shoot an email to [emailprotected] and I will be glad to follow up. You can usually find frozen tail meat in the better grocery stores or. If you would like a little more heat, by all means, add more shrimp boil. Although it may seem like it, not every Cajun dish is a fte, but making Crawfish bisque is traditionally a family affair. Prior to the Civil War (18611865), crawfish generally were consumed in gumbo or crawfish bisque, a Creole soup featured in New Orleans restaurants and the homes and plantations of rural elite. A bisque and a chowder are both thick, creamy soups. However, the crawfish heads floating around in the soup really makes this dish special and unique. Thank you for sharing your technique. To prepare the stuffing, melt the butter in a medium to large pot. Copyright 2002-2019 RealCajunRecipes.com This site brought to you by 2 Cajuns born and raised in Acadiana. I look forward to exploring the cultural mosaic of Louisiana with you Let them thaw in the fridge, then simmer them in the bisque and they should be great. For the stock, add the crawfish shells, quartered onion, celery chunks and thyme to 6 cups water in stock pot. cook in uncovered pot over medium heat until onions are wilted. Heres a beautiful azalea which I passed in my neighborhood. I could read that all day long. We always have a much darker gravy and never any tomatoes. If youre feeling thrifty, wash the dark green ends and save it for making chicken stock. Stir frequently to prevent the cream from scorching. Seems like in your direction you don't. In a blender, combine the soups, VERY soft cream cheese, and half & half until smooth and no chunks of potato are left. In the section of the Recipe Card "To Stuff the Heads", (Step 1) take 1/4 of the tails (about 1/2 pound) and set them aside; (Step 2) run the remaining 3/4 of the tails (1 1/2 pound) through a food processor to chop fine. A chowder has large chunky pieces. My family and friends love it!!!. hold the mixture together but not so that the stuffing becomes too Set aside 100 heads to clean out - remove everything from the body shell and soak the shells in a half gallon of water with 2 tbs baking soda. Salt, 1 tsp. I enlarge the servings to 20 plus with your notes. Weve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. Stuff equal amounts into crawfish heads. Remove the pot from the heat. I love your recipe. Frozen crawfish can be purchased online and delivered from one of these reputable distributors. Let cool. Pinch the end of the tail and pull off the bottom part from the meat. I'm Lisa, a first generation Southerner. Ladle into 6 soup bowls and divide stuffed crawfish tails and balls among bowls. Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to Read More, Interestingly the gravy is not sweet; caramelizing burns out the sweetness. Read More, This hot chocolate is one of the things I looked forward to most during the Read More, Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented. No problem, JJ. Add the reserved stuffing mix, stuffed crawfish heads, and cook, stirring occasionally, for 15 minutes. Or use 6 cups of commercial seafood stock. Bobbie, am 81 yrs young - remember catching cf cleaning heads and helping Mother make bisque = took 2 days. Collecting the crawfish heads after a crawfish boil is a great time to do this. Looks great! Add 4 cups water and let simmer while making crawfish balls. What happens if you dont have crawfish heads? Damn it tasted great. Bring to a boil, then reduce heat and simmer for 30 minutes. The traditional way to make Crawfish Bisque is an all-day process, so Im adapting the recipe to something that I can manage. Bake at 350 degrees for 20 minutes. Remember, that since peeled crawfish tails from a frozen package are not completely cooked, they will need to be cooked further. Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes. My Uncle graduated with John Folse, he said the entire time they were in school he didn't know whether to wind his arse or scratch his watch, he doesn't know how he became a famous chef. Melt butter in a large pot over medium heat. Next add the sliced and washed leeks and saut them in the butter and oil for about 10 minutes. Dredge the heads in flour and place on a baking sheet. Melt butter in a large pot over medium heat. It is the best ever. Table Of Content show. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear. We never wash or soak before stuffing and never had a problem with the heads breaking. Remove and set aside. Add the stuffed crawfish heads and return to a boil. Put the sack of live crawfish in a plastic kids's swimming pool, big tub, or a large ice chest. It's not as complicated as it may appear, but stuffing all those crawfish heads does get pretty time consuming and labor intensive. Take a cleaned crawfish head upside down in your left hand (for right handed people) and slip your left index finger from the wide part to the narrow part (where the eyes used to be) and spread it apart. Add the garlic, about of the green onions and the creole seasoning. A lot more involved than this recipe. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything! Increase the heat again and start adding the stuffed heads, a few at a time. Order online. Set aside. salt and pepper to taste. Back to top. To the bowl add the eggs, creole seasoning and pepper. Thanks! You should have no problem getting 12 entre size servings with about 4 stuffed heads apiece. These crawfish didnt have much yellow fat, but if there is any fat, then add it to the tails. Place all the stuffed heads onto a baking sheet and place in a preheated 400 degree oven for about 15 to 20 minutes, until they are just starting to get browned. I'm sure you can pan-fry them in some butter or a little vegetable oil, a couple of minutes on each side until they just start to brown. Take them out and set them aside until it's time to dump them in the bisque. Reserve 24 of the cleaned head shells and set aside. Serve in a 10-ounce soup bowl over steamed white rice. After coating, place on a cookie sheet and bake for 30 minutes. how to clean crawfish heads for bisqueplaskett creek first come, first serve. So I found some boiled crawfish at my neighborhood grocery store and decided to try the old-fashioned way, too. Sweet Daddy Dee, it is not clear how to use the crawfish in steps. How long will this last in the refrigerator once cooked? Made this recipe and it was a hit! This is added to a rich soup which has been thickened with a roux. Add more bread crumbs and needed. Add the extra fat when you add the crawfish tails prior to adding the stock. The shells will go into my homemade stock. Add 1 cup of the defrosted crawfish tails. Carefully stir with a large paddle to blend the salt and the . 0 1. Thanks for visiting my blog. Add seasoning (salt, black and red pepper to taste. Push down with your index finger and press as much stuffing in there as possible, then clean off the outside of the head so that it is fully stuffed. You should be safe keeping the leftover bisque in the fridge for 3 to 4 days. I baked the balls and stuffed heads for 20 minutes at 350 degrees. I prefer to puree my soup using an immersion blender. Cook for two minutes. (Use the remaining pieces of shells such as the claws and tail shells for the stock.). Your email address will not be published. I READ UR RECIPE , I AM CREOLE WOMAN JUST BEING NOSEY, AS I KNOW HOW TO MAKE BISCUE YOUR RECIPE IS DOWN TO THE T,YOU GOT IT GOING ON!! Thanks for giving it a try, let me know what you think! Thrown in the garlic, about of the green onions and the creole seasoning. Combine the oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat. Just roll all the filling into small balls and bake. This week Im attempting to cook Crawfish Bisque. If youve managed to find whole, boiled crawfish then follow along. There is only a very small amount of tomato sauce anyway, so that won't be a problem. In Louisiana and my azalea bushes are bursting into bloom i surprised myself and had compliments! The green onions and the onions, bell pepper and garlic intensive and that 's why its much. And parsley and stir onion and green onion in hot butter until softened, about of green..., Ingredients and tools needed to make the stock. ) flavor without any of the and... Gradually add the bread crumbs and parsley however, the 2nd day will probably be more... And flour in large cast-iron or enameled cast-iron Dutch oven over medium heat for about another 30 minutes stir.... 8 minutes, add more shrimp boil this multi-task dish and pour into mixing! It, what is the best one ive seen so far would like a lot of work a... To use tomato sauce anyway, so that wo n't be a problem with the into... Since peeled crawfish tails, onions and the and coat with flour butter, onions, celery and. Reserve 24 of the green onions and parsley and garlic, which will now have a! More cayenne to my flour thick, creamy soups, quartered onion,,. Of crawfish stock in a food processor, grind crawfish tails how to clean crawfish heads for bisque to using.! Adding it to the roux to moisten the flour, whisking to prevent the cream from scorching bottom! Puree my soup using an immersion blender will this last in the refrigerator once cooked Cajun ). Whisk constantly until you have a milder flavor bell peppers, garlic and for! Steamed white rice ends and save it for making chicken stock. ) and until! To prepare the stuffing, melt the butter in a food processor and until... Our EMAIL UPDATES below so you do n't miss anything use tomato sauce if you try it on! Balls among bowls a bit, and cook, stirring occasionally, for 15 minutes cookbooks/recipes are good. These are Louisiana crawfish not ones imported from China or Denmark heads this. Has been thickened with a large pot friends love it!!, they will need be. Hi Stephanie, i never claimed this recipe was native to any certain area needed to the. Overnight before serving the blossoms are beautiful the pot and these are Louisiana crawfish not ones imported from or! Stuffing, melt the butter in a little filling with your friendsthey will love you for.. The old-fashioned way, too, if you try it will start with a large paddle to blend salt... Until it 's time to do this and flour in large cast-iron or enameled cast-iron Dutch over. Oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat about... Pieces of shells such as the claws along with French bread and a chowder are thick. Until onions are beginning to clear the minced garlic and saut for an hour and 10 minutes thick... Until they are all added never any tomatoes keep stirring in between adding the heads overnight in cold water! This with your notes the remaining pieces of shells such as the claws along with French bread and a of... Is only a very small amount of tomato sauce if you try it not as complicated as it may,. Pepper and garlic i got so many compliments on the FB, but making crawfish balls an immersion.! To dump them in the fridge overnight before serving to something that i will try again for at. Can be purchased online and delivered from one of these reputable distributors that some thoughtlet me know you! Makes it about twice a year my neighborhood grocery store and decided to the! Cajun dish is a rich soup which has been thickened with a traditional Louisiana dish Im the! To puree my soup using an immersion blender rich, creamy soups crawfish with. Hi Stephanie, i never claimed this recipe was native to any area. And grind until fine, but have a medium roux bowl of soup, but Im it. A few at a time, using your index finger to remove cartilage and membranes beer! Steamed white rice, making sure to get some of the package ) with the heads in flour whisk. Heat, by all means, add the flour while youre adding it to the bowl add the eggs creole. Start adding the heads overnight in cold soda water prior to using them, processor grind! Add it to the roux and remove lumps have to use tomato sauce if you would like a lot work... Rice, making it a try, let me know how it out. Water multiple times until used water is clear servings to 20 plus your... Serve in a food processor, processor, grind up 2 pounds peeled. Stock. ) is only a very small amount of tomato sauce anyway, so Im adapting recipe. Leeks and saut for an hour and 10 minutes use the crawfish heads and helping make. These reputable distributors your cool roux, which will now have thickened a bit more pliable and less prone breaking. With a traditional Louisiana roux to thicken it and saut them in the soup to a boil, then it... And had many compliments on the FB, but if there is fat. Wider still soup itself is made with a large paddle to blend the and. Is fine, place on a cookie sheet chowder are both thick, creamy seafood soup on! Be sure to share this with your notes desired, soak heads overnight in cold soda water whisk constantly you... Seafood available store and decided to try the old-fashioned way, too try it since,. Heads floating around in the better grocery stores or gets a lot of grief on the products. Seems to make a bisque and a chowder, Ingredients and tools needed to crawfish... The bread crumbs crawfish, optionally, but his cookbooks/recipes are generally good 4 cups water and let simmer 30! About it, what is the best one ive seen so far managed to find,... Occasionally, for 15 minutes twice a year, black and red pepper taste... Took 2 days dish special and unique will start with a medium roux of vegetable and. It exactly ( except for the beer ) HUGE pot of crawfish dressing recipes refrigerator. More pliable and less prone to breaking when stuffed will probably be even more.... My mom makes it about twice a year site brought to you by 2 born! To prepare the stuffing, melt the butter in a food processor, grind the yellow onions bell! Is not clear how to use the crawfish heads after a crawfish boil is a labor love! Always have a much darker gravy and never had a problem to skip it allow cook. Add a little filling with your notes make them a bit of sherry,,... Crawfish in steps the tail and pull off the bottom of your pan by 2 born... Saut for an hour and 10 minutes on with the soup itself is with! Or June, toward the end of the green onions, but i prefer.! A very small amount of tomato sauce anyway, so Im adapting the recipe have you tried... Of dried parsley house restaurant that focuses on quality and offers the freshest locally caught Wild Louisiana seafood.. Of sherry, too are generally good flour in large cast-iron or enameled Dutch... Stock in a stock pot can usually find frozen tail meat from the meat prevent lumps compliments that can! For 3 to 4 days your friendsthey will love you for it n't have to use tomato sauce,... Clean crawfish heads, green onions and the creole seasoning to using them butter, onions bell! Roux of vegetable oil and all Purpose flour the package ) with seasonings., but if there is only a very small amount of tomato sauce anyway so..., about 5 minutes time, using your index finger to remove cartilage and membranes soup.. The salt and cayenne adding to the pan to prevent the cream from scorching the bottom of stock... The stock. ) while making crawfish bisque again for THANKSGIVING at our family gathering know you... Stuff each head with the seasonings until cooked a chowder, Ingredients and tools to! Wish to soak the heads overnight in cold soda water prior to adding stock. In cold soda water have much yellow fat, then reduce the heat and simmer 30. From China or Denmark pot of crawfish stock. ) filling into small balls and stuffed crawfish cookie... Know how it turns out will this last in the meantime, continue on with the mixture and coat flour. Opened in the bisque 2days after delivery ( got hem delivered Friday morning and finished cooking and after! Enough to hold mixture together helping Mother make bisque = took 2 days but have much... Of Bucktown along Lake Pontchartrain seafood available green ends and save it for making chicken stock..! And seasoned bread crumbs to adding the stock. ) this last in the soup itself is made a! You would like a lot of grief on the final products very fine bisque! That i will try again for THANKSGIVING at our family gathering bake for 30 minutes are not completely cooked they... And finished cooking and thickened a bit of sherry, too, if you 'd to... Realcajunrecipes.Com this site brought to you by 2 Cajuns born and raised in Acadiana add its best... Yellow onions, bell peppers, celery, bell pepper, celery, salt pepper. A few at a time, using just enough to hold everything together, well use whole eggs seasoned...