Crawfish Bisque

crawfish bisque pic
  • Yield : 1-1/2 quarts
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h

While crawfish may not be in your freezer, you can substitute small shrimp with great success to make this flavorful bisque. If you would like to try crawfish, go to this site, Don’s Specialty Meats. This is where I go to order crawfish and other cajun specialties. The items arrive within a few days of ordering frozen solid, and ready to defrost for whatever recipe I am waiting to make.

If seafood isn’t your thing, simply cut up boneless, skinless chicken breasts, or pork loin into 1″ chunks, and make this recipe. Don’t balk at making this! The flavors are jumpin’, and will excite those tastebuds!

This bisque purees some of the soup to provide the creaminess without adding heavy cream typically found in bisques.

Some of the bisque is pureed to provide creaminess without adding heavy cream typically found in this type of soup.


  • 1 pound crawfish tails, cleaned and shelled
  • 1 cup vegetable oil
  • 1 cup all purpose flour
  • 1-1/2 cups finely chopped onions
  • 1 cup finely chopped celery
  • 2/3 cup bell peppers, any color
  • 2 TB minced garlic
  • 1/4 cup tomato sauce or 2 TB tomato paste
  • 3 quarts warm water
  • 1 cup sliced green onions
  • 1/2 cup chopped Italian parsley
  • salt and pepper to taste
  • cooked rice- 6 servings


Step 1

Heat oil in a heavy dutch oven set over medium high heat. Whisk in flour until smooth. Continue whisking until flour mixture becomes a deep, gragrant brown color with the aroma of roasted nuts. Do not burn. If the roux burns, throw it out and start again.

Step 2

Stir in onions, celery, peppers, and garlic. Saute until vegetables are soft, about 5 minutes.

Step 3

Whisk in tomato sauce, and a 1/4 of the warm water. When mixture smooths out, whisk in an additional 1/4 of the warm water. Once a creamy soup consistency is reached, set water aside. Use remainder of water to thin out stock as needed.

Step 4

Stir in crawfish tails. Bring mixture to a boil; adjust heat to maintain a simmer. Cook for 45 minutes, stirring occasionally to prevent crawfish tails from sticking to the bottom.

Step 5

Remove 3 cups of soup to a food processor. Puree until smooth, about 2 minutes. If you want it silky smooth, strain through a fine mesh strainer back into pot. Discard any solids remaining in the strainer.

Step 6

Stir in green onions, and parsley. Taste and adjust salt and pepper as desired.

Step 7

Spoon a pile of rice in the center of a shallow rimmed bowl. Spoon bisque around the rice. Serve hot. Refrigerate leftovers.

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