Crawfish Bisque

Crawfish Bisque Recipe

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Jennifer Ellis

By
@Sminuet

Great on a cold night

Rating:
★★★★★ 1 vote
Comments:
Serves:
12

Ingredients

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3/4 c
flour
3/4 c
oil
5 medium
onions, chopped
2
stalks celery, chopped
1
(16-ounce) can whole tomatoes, chopped
1/4 c
tomato sauce
3/4 c
butter
3 lb
peeled crawfish tails, ground
1 1/2 c
water
bread crumbs
salt, black pepper, and cayenne pepper, to taste
15
cleaned crawfish heads

BISQUE

1 1/2 c
flour
1 1/2 c
oil
4
onions, chopped
3
stalks, celery chopped
4
cloves garlic, minced
1
bell pepper, chopped
1
(16-ounce) can whole tomatoes, chopped
6 qt
water
salt and cayenne pepper, to taste
3/4 c
butter
2 lb
peeled crawfish tails

How to Make Crawfish Bisque

Step-by-Step

  • 1Make a light brown roux with flour and oil; add onions, garlic, celery, tomatoes and tomato sauce and cook, stirring constantly, about 15 minutes.
  • 2Add 3/4 cup of butter and cook an additional 5 minutes. Add ground crawfish tails and water and simmer 20 minutes.
  • 3Remove from heat and cool about 20 minutes; add salt, black pepper, cayenne pepper and enough bread crumbs to make mixture stiff.
  • 4Stuff crawfish heads and sprinkle tops with bread crumbs; bake at 350 degrees for 30 minutes.
  • 5To serve, place stuffed heads in a large soup bowl and pour Bisque gravy over the top; serve with cooked rice.
  • 6BISQUE
  • 7Make a roux with flour and oil; add onions, celery, garlic, bell pepper and tomatoes and cook for about 7 minutes over medium heat, stirring constantly.
  • 8Add water, salt and cayenne pepper; bring to a boil, lower heat and simmer for about 45 minutes.
  • 9Add 3/4 cup of butter and simmer 20 minutes; add crawfish tails and continue cooking for about 15 minutes.
  • 10Serve with hot fresh, french bread

Printable Recipe Card

About Crawfish Bisque

Course/Dish: Other Soups
Regional Style: French




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