Best 3 Bisque Décrivesses Crawfish Bisque Recipes

Feast your taste buds on a delightful culinary journey with our comprehensive guide to bisque d'ecrivisses, the epitome of Cajun cuisine. This savory soup, also known as crawfish bisque, is a symphony of flavors that embodies the rich cultural heritage of Louisiana. Dive into the depths of this delectable dish, where succulent crawfish, aromatic vegetables, and a medley of herbs and spices dance together in a harmonious embrace. Discover the secrets behind creating the perfect bisque, from selecting the freshest crawfish to mastering the art of roux. Indulge in variations of this classic recipe, including a creamy version and a spicy rendition that will tantalize your palate. Whether you're a seasoned chef or just starting your culinary adventure, our detailed instructions and expert tips will guide you every step of the way. Prepare to embark on a taste sensation like no other as you explore the world of bisque d'ecrivisses, a dish that truly captures the essence of Louisiana's culinary artistry.

Here are our top 3 tried and tested recipes!

LOUISIANA CRAWFISH BISQUE

Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

CRAWFISH BISQUE

Crawfish Bisque image

This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!

Provided by Kardea Brown

Categories main-dish

Time 1h15m

Yield 4 to 6 servings (about 6 3/4 cups)

Number Of Ingredients 20

Ingredients

6 pounds fresh or frozen cooked crawfish, thawed
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 yellow onion, cut into large pieces
2 bay leaves
6 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small green bell pepper, chopped
1 stalk celery, chopped
1 yellow onion, chopped
1 medium tomato, chopped
1 tablespoon Cajun seasoning
1/4 cup all-purpose flour
2 tablespoons tomato paste
3 cups Crawfish Stock
1/4 cup dry sherry
1/2 cup heavy cream
Reserved crawfish meat
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
Divide the bisque between serving bowls and garnish with parsley, if desired.

BISQUE D'éCRIVESSES - CRAWFISH BISQUE

Bisque D'écrivesses - Crawfish Bisque image

Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Creole

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 dozen crawfish
1 quart water
1 onion, peeled and diced
2 carrots, peeled and diced
1 tablespoon parsley, minced
2 stalks celery, diced
1/8 teaspoon thyme
3 tablespoons butter
1 tablespoon flour
6 tablespoons cracker crumbs
milk
crawfish meat (use the 2 dozen listed above)
1 1/2 tablespoons butter, melted
1 small onion, peeled and minced
1 tablespoon flour
1 tablespoon stock (fish preferred, but chicken will do)
1 tablespoon parsley, minced
salt and pepper
1 egg, beaten

Steps:

Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
Place in stockpot with water, vegetables and thyme.
Remove crawfish, reserving stock.
Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
Drain stock.
For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
Drain on paper towels and keep hot.
Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
Season, add stuffed heads and serve.

Tips:

Preparing homemade crawfish stock or using high-quality store-bought stock is crucial for the bisque's flavor.
Using fresh or frozen vegetables like celery, onions, bell peppers, and tomatoes ensures the best taste and texture.
Sautéing the vegetables until softened enhances their flavor and brings out their natural sweetness.
Selecting the right type of rice is important; medium-grain or short-grain rice provides a creamy texture.
Seasoning the bisque with a combination of paprika, cayenne pepper, garlic powder, onion powder, thyme, and salt enhances its flavor.
Adding shrimp adds an extra layer of seafood flavor to the bisque.
Simmering the bisque for at least 30 minutes allows the flavors to meld and deepen.
Garnishing the bisque with fresh parsley or green onions adds color and freshness.

Conclusion:

Crawfish bisque is an indulgent and flavorful dish that combines the bold flavors of crawfish, vegetables, and spices. Making it from scratch allows for customization and adjustment of the ingredients to suit personal preferences. With careful attention to detail and following the tips mentioned above, anyone can create a delicious and satisfying crawfish bisque at home. Whether served as an appetizer or a main course, this bisque is a delightful culinary experience that is sure to impress family and friends.