Jamila’s is one of my favorite restaurants in New Orleans. The owners welcome everyone like long-lost friends and the Tunisian food they serve is spot-on every time. This creamy, green soup dotted with bright red crawfish tails is one of the many reasons I can’t stay away for long. The recipe comes to us courtesy of Louisiana Cookin’ Magazine.
- 4 tablespoons butter
- 1 medium yellow onion, cut in large dice
- 1 medium zucchini, cut in large dice
- 3 cloves garlic
- 1-1/2 pounds fresh spinach
- 1 pound Louisiana crawfish tail meat, in all
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon white pepper
- kosher or sea salt, to taste
- 1 1/2 cups seafood or chicken stock
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 quart heavy cream
- 1 cup whole milk
Heat the butter in a large skillet over medium heat. Sauté onions, zucchini, and garlic until vegetables begin to soften. Add the spinach and half of the crawfish, the seasonings, and the stock.
Simmer until spinach is cooked through. Remove from heat, set aside.
While spinach mixture cools, make a white roux by combining the butter and flour in a small nonreactive saucepan over low heat. Cook, stirring constantly, until it turns pale beige and flour is cooked through, about 3 minutes. Set aside.
In a food processor, grind the spinach mixture until almost finely chopped. Do not over-process; the texture should be a little rough. Return to stove over medium heat in a large, heavy saucepot.
Add cream, milk, and rest of crawfish. As it reaches a boil, reduce heat and simmer for 15 minutes. Whisk in the roux, taking care to incorporate it completely into the bisque. Lower heat and let simmer for another 15 minutes, stirring occasionally.
Taste to adjust seasonings. Serve at once.