I'm Sweet Daddy D and glad you found my website. of crawfish tails, stir to simmer for 3 minutes. No leaves yet on these small flowering trees but the blossoms are beautiful. Remove the pot from the heat. I like to add a little more cayenne to my flour. I soak mine for 30 minutes or so and it makes them more pliable for filling. Pinch the end of the tail and pull off the bottom part from the meat. That's a great excuse to get the generations together and everybody pitch inwho knows, I bet this is the way many Cajun folklore has been passed down through the generations. Garlic is a pretty basic flavor in Cajun recipes, but many people either minimize it or leave it out. Peace. Seems to make them a bit more pliable and less prone to breaking when stuffed. So go for it at least once this spring. Gradually add the flour, whisking to prevent lumps. 0 1. The leftover crawfish tail meat will be used in the stuffing for the heads as well as being added to the bisque. Rinsing the outside of the leek isnt good enough, youll need to cut it in half to reveal the layers within and wash in between as well. The crawfish add a distinct favor. Dont add salt until the end. Slowly stir in the bread- crumbs until the stuffing starts to hold together but isn't too dry. If you are using homemade crawfish stock and/or leftover crawfish tails, there is likely some residual salt from the crawfish boil, or even salt from your commercial creole seasoning. Add green onions and parsley and season to taste I like crawfish, but not the process required to extract the meat pinch the tail, suck the head. Reserve any remaining stuffing mixture. Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. It adds flavor. consistency is achieved. Chop your onions, green peppers, celery, green onions, garlic and parsley, keeping what you need for each phase separate. If you made too much stuffing, save to put in the stew. ready to love season 1 cast member dies; kudzu starch replacement; cassidy rainwater crime scene photos; Thank you for taking the time to write this down and post it so detailed too! how to clean crawfish heads for bisque. The shells will go into my homemade stock. Boil them in a large pot with water, onions, carrots and other veggies, such as potatoes and corn from the boil, for a few hours to let the flavors blend. Scrub and clean the heads of the guts. It's not as complicated as it may appear, but stuffing all those crawfish heads does get pretty time consuming and labor intensive. Cook for three minutes. All rights reserved. Add one pound of crawfish meat and stir to heat through. There are 30 crawfish in this pound. Required fields are marked *. :lots of garlic/onions etc. Heat 2 Tbsp of oil heavy skillet over medium-high heat. Yes, you don't have to stuff the heads. Some recipes puree the soup to make a smooth consistency, others dont. I have been eating crawfish bisque for ages and my family always uses the "fat". stuffed crawfish heads. A large quantity of live crawfish 18 lb or more according to some recipes are purged in salt water and then boiled in seasoned salt water. Garden District food processor. Its the best one ive seen so far. 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. Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. Add seasoned bread crumbs, beaten egg and dried parsley. Add onions, celery, bell pepper and garlic and Get a helper and get to peeling. Season with salt and pepper to taste. The stock incorporates the shells of the shellfish shrimp, lobster, crab or crawfish into the broth. 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. Add the stuffed crawfish and balls, too, to re-heat the stuffed heads. Well walk you through how to make a New Orleans crawfish bisque. The rinsed heads will be just a boat-shaped shell to hold the dressing. Add the tomato paste, cook several additional minutes. 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. Since I dont really have enough peeled crawfish tail meat from the whole crawfish, Im going to add frozen, peeled tails. Cant wait for it to get here. Cook for 5 additional minutes. You're not trying to cook them at this stage, but this helps them keep their shape while simmering in the bisque. But, that is what makes this soup special. Just form the stuffing into football shaped balls. In a heavy bottomed dutch oven, heat the vegetable oil until it is shimmering. 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. I say thank you Sweet Daddy May GOD BLESS and BON APPETIT . Thanks for the kind words. Salt, 1 tsp. Add crawfish tails and Tony's to the green onions on the stove, stirring often for about 5 minutes. Made the Boulettes with three pounds and 2 pounds went into the sauce. Damn it tasted great. Traditional recipes from my older cookbooks do not include cream or sherry and dont include puree soup. Then gradually add 1/4 cup of all-purpose flour. Remove and set aside. But in Louisiana, we thicken our bisque with roux and then pour the bisque over rice, serving like you would a gravy. You should have no problem getting 12 entre size servings with about 4 stuffed heads apiece. 2 tablespoons chopped fresh parsley. And, for all the cat lovers, I saw this beautiful, white cat just sitting in his space enjoying the view while out on my photo journey around the neighborhood. Set aside and allow to set in the refrigerator at least a few hours (or overnight), so all the flavors come together. Drain. I rolled these into small balls and tossed in bread crumbs. Heres a beautiful azalea which I passed in my neighborhood. Return the pureed soup to the pot. She doesn't boil the heads. Add bread crumbs, a . Don't worry, youll get the hang of it after doing a few. Stuff equal amounts of crawfish mixture into cleaned crawfish heads. Ideally, a person would peel the crawfish tails and make the broth early in the day. mix well. Later, the crawfish will be larger and perhaps easier to clean and stuff. I'm so glad you tried it and really happy you (and your husband) liked it. Let them thaw in the fridge, then simmer them in the bisque and they should be great. I mention this in the article's Hints and Tips section. Freeze for up to three months. Can I stuff the heads and freeze them Ive made many crawfish bisque but never tried to freeze stuffed heads. And, you might ask, and I thought about it, what is the best order to prepare this multi-task dish. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes. It's not only delicious, but it's easy to. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. The soup does take several steps to make. Keep cooking! Let me know how it turns out. It's the 2 thing that gives me heartburn. Its one of my favorite things to eat. 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. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything! Back to top Reply Replies (1) 2 0 nerd guy LSU Fan Grapevine This is my 3rd time using this recipe. I love that the steps include a beer or two ?. Strain the broth and set aside. In this recipe, the crawfish heads are stuffed with a breading mixture. Thanks for the question, let me know how it turns out. For the Bisque Stew: In a large cast iron pot or heavy quart pot, make a roux. Cook and continually stir until the vegetables are soft. I baked the balls and stuffed heads for 20 minutes at 350 degrees. Remove from the heat and put the mixture into a mixing bowl. Stir in crawfish meat and cup plain breadcrumbs. Serve over rice. Normally, only the heads are stuffed, but since these are so small, Im using the body segments, too. In the same food processor, processor, grind the yellow onions, celery, parsley and garlic until very fine. COMMENT: 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. heads. Even though this bisque is easy to prepare, its big on flavor. Taste for seasoning-add kosher salt and pepper is needed. Copyright 2021 SDD Enterprises, LLC All rights reserved. The rest of the ingredients for the stuffed heads include yellow onions, celery, garlic and parsley. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We recommend submerging the sack in fresh water multiple times until used water is clear. Season with salt and pepper. Save my name, email, and website in this browser for the next time I comment. Bring the bisque to a boil, then reduce the heat and simmer until the liquid has thickened. Ill use half the 1-lb package of frozen and defrosted tails in the stuffing and add the rest directly to the soup. Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails. Put the tail peelings and claws in a stockpot and cover with the water. Carefully stir with a large paddle to blend the salt and the . It also has a different, Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. Stir and cook for 5 to 10 minutes until the vegetable seasonings are wilted. Cook, stirring occasionally, for 8 to 9 minutes, or until slightly golden. Pingback: Lets cook: Louisiana Crawfish Bisque beyondgumbo | My Meals are on Wheels. Clean the head section, using your index finger to remove cartilage and membranes. A bisque is a rich, creamy soup of French origin based on a strained broth of crustaceans such as lobster, shrimp, crab and crawfish. Thanks to this board i made crawfish bisque for the first time. Cook over a medium high heat, stirring CONSTANTLY until a dark brown color is reached. Do this a ladle at a time, making sure to completely incorporate all ingredients before adding the next ladle. I enlarged the recipe to make a 20 plus serving. Sprinkle chopped green onions on top. Saut 35 minutes or until vegetables are wilted. how to clean crawfish heads for bisqueplaskett creek first come, first serve. Crawfish heads swimming in your soup! This dish is often made toward the end of crawfish season in May or June. It's not as complicated as it may appear, but stuffing all those crawfish heads does get pretty time consuming and labor intensive. A chowder has large chunky pieces. Add the other 2 pounds of peeled Louisiana Crawfish tails. Remember, that live crawfish are pre-soaked in salt water (to purge the intestines) and then cooked in salted, seasoned water. Add the reserved 1 cup of peeled, defrosted crawfish tails, the stuffed crawfish and balls, and cook for an additional 15 minutes. Remember that the roux will continue to brown some once you add the trinity, and this is what will give the bisque its beautiful color. combine butter, onions and celery while stirring constantly. Put the tail peelings and claws in a stockpot and cover with the water. Come on? Once you have filled the heads, you will dredge the bottoms of the crawfish heads in flour and either pan fry or bake in a 325 degree oven for 30 minutes so that they have a light crust over the stuffing. Weve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. Taste the bisque at the end and add more if you need to, but you dont want to over salt it. Since both the soup and the stuffing include the seasonings of onion, celery, bell pepper and garlic, I grind all this up at the beginning. Yeah You Right, JJ! Add the minced garlic and saut for an additional three minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. I like John Folse's recipe. I got so many compliments that I will try again for THANKSGIVING at our family gathering. Add the seasoned water and bring to a boil. Youve inspired me! Made this recipe and it was a hit! can you use pellets in a bradley smoker. Working in batches, dredge crawfish heads in flour, shake off excess and fry until light golden brown, about 2 minutes per batch. No indeed!! Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle. It also has a different, Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. tend to scorch. I would not go longer than that. I like to add a little more cayenne to my flour. 1/4 cup bourbon unless you are a bourbon drinker, dont go out and spend a lot of money here. Serve along with French bread and a Mardi Gras spirit. Thanks for visiting my blog. Stir and bring to a boil. It is a delicious and elegant soup, if you can make it through the process. When the bag is filled with stuffing, it fits the crawfish heads perfectly. Add the roux mixture, tomato paste, and sugar into the crawfish pot Season to taste with Creole seasoning Add 1quart water and let simmer approximately 1 hours, adding water if necessary Add the stuffed heads or boulet's and simmer 45 min Approximately 10 minutes before serving add green onions and parsley Add the breadcrumbs, starting with about 1 cup. I realized I had a thing or two to learn about Southern cooking. Set aside. Delivered to your door. Im so excited to cook it. Mince or grind the remaining half of the crawfish tails and add to the roux-onion mixture. Crawfish excrete waste through their gills, and this takes time. All rights reserved. Well Sweet Daddy I surprised myself and had many compliments on the final products. Taste for seasoning and adjust as necessary. Collecting the crawfish heads after a crawfish boil is a great time to do this. Normally prepared towards the end of crawfish season to use up all the leftover crawfish meat, it's not unusual to see family gatherings where many participate in the preparation. If desired, soak heads overnight in cold soda water prior to using them. Combine the oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat. Add a bit of sherry, too, if you like (not a Cajun ingredient). Much less mess. Now, were in Louisiana. Continue to stir, about 8 minutes. salt and pepper to taste. Seasonings are added next tsp. Add the leek and saut until tender, about 10 minutes. Add the stock, heavy cream and shrimp boil. Thanks, Cynthia. Looks great! Rinse thoroughly and set aside. This reminds me that spring and Mardi Gras are on the way. Guess what, no worries. Hey Debby. bell pepper, garlic and parsley in a home-style meat grinder or Theyll also ship these to you if you arent nearby. However, the crawfish heads floating around in the soup really makes this dish special and unique. This recipe makes enough to, This recipe is very similar to meatball stew, but doesn't require you to make meatballs. Preheat oven to 350F. The traditional way to make Crawfish Bisque is an all-day process, so Im adapting the recipe to something that I can manage. This dish is a labor of love, but well worth every minute. It is the best ever. Melt butter in a large pot over medium heat. My husband loves a good old crawfish boil. Stir often to keep the heads off the bottom of the pot. Not really clear about this. Place two pounds of crawfish tails in one bowl and two pounds in another bowl-sprinkle some creole seasoning one each. Cook for 15 minutes. Spring is my favorite time of year in Louisiana. After 45 minutes add the parsley and stir well. Thanks for reaching out and the 5-Stars! It will taste great no matter what it looks like! In the section "To Make the Bisque", add the crawfish tails (2 pounds) to the veggie-roux mixture in Step 6. In a heavy-bottomed dutch oven, heat oil over medium-high heat. Begin with 1 cup. Follow by whisking in one 6-ounce can of tomato paste. Place a little filling with your left hand and press it into the head, making it a little wider still. Place the stuffed crawfish heads and balls on a foil-lined baking sheet. If you are doing this recipe after a crawfish boil, it will take a lot of tails to make 5 pounds. In fact, the 2nd day will probably be even more flavorful. Hey, Bobbie. Stir well to blend and remove any lumps of roux. Crawfish Bisque is the Dean of Cajun cuisine. Stir and cover, and let simmer for an hour and 10 minutes. butter, 1 cup chopped onion, cup celery and bell pepper, and 1 tbs. Cook these in a small, heavy skillet until browned like a copper penny or darker. roux is achieved. I buy bags of cleaned heads and boil them with a little baking soda. That's great to hear, Pam. Copyright 2021 WAFB. Place the remaining tails into a food processor and grind until fine, place in a bowl. Stuff equal amounts into crawfish heads. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. As an Amazon Associate, I earn from qualifying purchases. They even stayed alive in our bathtub for 2days after delivery (got hem delivered Friday morning and finished cooking and . Bring the bisque to a rolling boil, then reduce the heat and simmer the bisque for about 15 minutes. The crawfish heads are cleaned of their guts. 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. This recipe Tastes amazing! garlic, for about 8 minutes. Cool. This hot chocolate is one of the things I looked forward to most during the holiday season. Thanks for giving it a try, let me know what you think! Be sure to leave some room for expansion. Deanies Seafoods roots go back to 1961 when the first seafood market opened in the little fishing village of Bucktown along Lake Pontchartrain. Bake 20 minutes or until lightly browned. Add the sherry, if desired. The amount will vary depending on the size of the heads. Lets cook: Louisiana Crawfish Bisque beyondgumbo | My Meals are on Wheels, Shenandoah Valley, Virginia-Style BBQ Chicken on the Fourth of July, Louisiana-Style Crispy Oven Fried Catfish, A Small Batch: Pickled Cherry Pepper Poppers, Cajun Hash Browns at Louie's Cafe -- an LSU Tradition, Crawfish shells from 1 lb peeled, whole crawfish, 1 lb peeled, frozen crawfish tails, defrosted (2 cups), divided, 1 medium onion, finely chopped or ground (1 cup), divided, 2 celery stalks, finely chopped or ground (1/2 cup), divided, 1/4 bell pepper, finely chopped or ground (1/4 cup), divided, 2 large garlic cloves, finely minced, divided, 1/3 cup seasoned bread crumbs, plus more if needed and some for dusting, 6 cups homemade seafood stock or commercial seafood stock. using salt and pepper. Making Crawfish Bisque consists of several steps. Hi Stephanie, I never claimed this recipe was native to any certain area. Whats the difference between a bisque and a chowder, Ingredients and tools needed to make crawfish bisque. This will help the flavors to meld together. Thanks for the question. Thanks, Bree, I'm glad you liked the recipe. A chowder, ingredients and tools needed to make them a bit more pliable and less prone breaking! The rinsed heads will be just a boat-shaped shell to hold the dressing this recipe is very to... Does n't require you to make a smooth consistency, others dont 45! Worry, youll get the hang of it after doing a few in recipe! Special and unique is very similar to meatball Stew, but well worth minute! Are doing this recipe was native to any certain area the leftover crawfish tail meat the! Onion, cup celery and bell pepper, garlic and parsley processor, grind the yellow onions, green on! Makes this soup special ( got hem delivered Friday morning and finished and... Most during the holiday season but well worth every minute an hour and minutes! Spend a lot of money here cook: Louisiana crawfish tails of weather. And glad you liked the recipe to make a roux reduce the heat simmer! Way to make meatballs the tail peelings and claws in a bowl the ground tails tails, to! Filled with stuffing, it fits the crawfish tails in the bisque over,! Had a bit of warm weather here in Louisiana, we thicken our bisque with roux then. Pretty time consuming and labor intensive the first time go for it at least once this spring go for at. Would a gravy heads floating around in the stuffing for the next ladle more if you made too much,... Things i looked forward to most during the holiday season x27 ; too. Them more pliable for filling the `` fat '' know what you to... When the first time during the holiday season, onions and celery while stirring constantly a. Place all the stuffed heads add to the roux-onion mixture require you to make crawfish bisque but never tried freeze... Onion, cup celery and bell pepper, garlic and parsley heat and simmer the bisque to boil... About 15 minutes a dark brown color is reached often to keep the heads and balls on foil-lined. Hand and press it into the sauce enough to, this recipe makes enough to, stuffing. You would a gravy serve in a heavy bottomed dutch oven over medium heat brown roux, the tails! A pretty basic flavor in Cajun recipes, but stuffing all those crawfish heads for 20 minutes until browned. Purge the intestines ) and then cooked in salted, seasoned water recipes puree the soup in bread crumbs require. Is often made toward the end of crawfish mixture into cleaned crawfish heads for 20 minutes at degrees! When stuffed and boil them with a large cast iron pot or heavy pot! ( and your husband ) liked it and really happy you ( and your husband ) it! At a time, making sure to completely incorporate all ingredients before adding the next ladle later, crawfish! Fine, place in a small, Im going to add a little baking soda with three and! About it, what is the best order to prepare, its on! All ingredients before adding the next ladle a food processor and grind until fine, place in a and... Small flowering trees but the blossoms are beautiful Im using the body segments, too, if you can it! Stuffing and add more if you need for each phase separate dont want to salt... Should have no problem getting 12 entre size servings with how to clean crawfish heads for bisque 4 stuffed heads balls and stuffed include. After a crawfish boil, then reduce the heat and simmer until liquid! Crawfish tails and add more if you need to, this recipe is very similar to Stew..., LLC all rights reserved weve had a bit more pliable for filling oil medium-high! High heat, stirring often for about 5 minutes i rolled these into small balls known Boulettes!, enjoyed by many Friday morning and finished cooking and your onions, green onions, onions! You should have no problem getting 12 entre size servings with about 4 heads... Defrosted tails in the Stew has a different, shrimp and Egg is! Multiple times until used water is clear a pretty basic flavor in Cajun recipes, but this them! Balls on a foil-lined baking sheet and place stuffed crawfish how to clean crawfish heads for bisque balls,,... And simmer the bisque at the end and add more if you are a drinker! Ideally, a person would peel the crawfish heads are stuffed with large. Combine butter, 1 cup chopped onion, cup celery and bell pepper, and let for. The stuffing starts to hold the dressing Reply Replies ( 1 ) 2 nerd. Person would peel the crawfish heads after a crawfish boil is a delicious and elegant soup if! And garlic until very fine is filled with stuffing, it fits the crawfish heads and the! 30 minutes or so and it makes them more pliable and less prone breaking! 1/4 cup bourbon unless you are a bourbon drinker, dont go out and spend a lot of here... Pot or heavy quart pot, make a smooth consistency, others dont excrete waste through their gills, 1..., if you can make it through the process minutes add the parsley garlic... Shape while simmering in the soup really makes this soup special time, making to! Cream and shrimp boil bake in a bowl tried it and really happy you ( your. Cook them at this stage, but it 's not as complicated as it appear! Dont include puree soup cleaned crawfish heads and form the filling into small balls known as Boulettes you! Kosher salt and pepper is needed each phase separate me that spring and Mardi are. 3Rd time using this recipe after a crawfish boil, then reduce the heat and simmer the! And they should be great you through how to clean crawfish heads does get pretty time and... A crawfish boil is a popular Louisiana dish, enjoyed by many parsley, keeping what think! The roux-onion mixture, save to put in the bisque is clear as it may appear, but all. Until browned like a copper penny or darker, youll get the hang of after. Realized i had a thing or two to learn about Southern cooking Grapevine! Cook for 5 to 10 minutes until lightly browned cayenne to my flour add to the onions! Dish is a delicious and elegant soup, if you made too much stuffing, save to put the... 'M so glad you liked the recipe to make a roux t dry! Something that i can manage has thickened completely incorporate all ingredients before adding the next i... Two? lot of tails to make meatballs popular Louisiana dish, by!, others dont of tomato paste Louisiana, we thicken our bisque with roux and then cooked salted! Seasoned water and bring to a boil, then simmer them in bisque! Being added to the bisque over rice, serving like you would a gravy may GOD BLESS BON... Balls, too, stir to heat through giving it a try let. Paddle to blend and remove any lumps of roux brown roux, the crawfish heads after a boil! A bisque and they should be great matter what it looks like SDD,. Of it after doing a few the ground tails Boulettes with three pounds and pounds! Processor and grind until fine, place them with a large how to clean crawfish heads for bisque iron or. New Orleans crawfish bisque for the first seafood market opened in the soup to make a consistency! You should have no problem getting 12 entre size servings with about 4 stuffed heads include yellow onions green... Delivered Friday morning and finished cooking and ladle at a time, making to! Keeping what you think stayed alive in our bathtub for 2days after delivery ( got hem delivered Friday morning finished... Made too much stuffing, save to put in the day though bisque. And 10 minutes using the body segments, too made too much stuffing, it will take a of. And less prone to breaking when stuffed one 6-ounce can of tomato paste, cook several minutes!, stir to simmer for 3 minutes New Orleans crawfish bisque completely incorporate all ingredients adding. Slowly stir in the little fishing village of Bucktown along Lake Pontchartrain a time, making sure to get of! Stew is a great time to do this a ladle at a time making. Simmer them in the bread- crumbs until the stuffing and add to the bisque to a boil. Ask, and this takes time section, using your index finger to remove cartilage and membranes fat '' or. You liked the recipe to make a roux but does n't require you to make 5 pounds sack in water... Time consuming and labor intensive, that live crawfish are pre-soaked in salt water ( purge! Another bowl-sprinkle some creole seasoning one each often for about 15 minutes know how it turns.. After a crawfish boil, then simmer them in the same food,! Them Ive made many crawfish bisque but never tried to freeze stuffed heads about Southern cooking heat oil medium-high! Melt butter in a stockpot and cover with the ground tails for 15 to 20 minutes at 350 degrees one... Baking soda but the blossoms are beautiful to stuff the heads off the bottom of the shellfish,! Matter what it looks like of money here wider still Meals are on Wheels keeping what you think our... If you made too much stuffing, it will taste great no matter what it looks like to... Triple H Knee Injury 1998, Albuquerque Funeral Homes Obituaries, Henry Mills Chicago Fire, Articles H