Crawfish Bisque

Crawfish Bisque

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Jennifer Ellis

By
@Sminuet

Great on a cold night

Rating:

★★★★★ 1 vote

Comments:
Serves:
12

Ingredients

  • 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

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

Printable Recipe Card

About Crawfish Bisque

Course/Dish: Other Soups
Regional Style: French



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