Best 17 Crawfish Bisque Recipes

LOUISIANA CRAWFISH BISQUE

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.

CORN CRAB & CRAWFISH BISQUE OR CHOWDER

Steps:

• 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
• 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
• 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
• 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
• 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

CRAWFISH BISQUE WITH CRAWFISH BOULETTES

Steps:

• For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
• For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
• For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
• Combine all ingredients and store in an air-tight container.

CRAWFISH BISQUE

Steps:

• Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
• Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.

EASY CRAWFISH BISQUE

Steps:

• Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
• **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
• Add soups and milk, stir until well incorporated.
• Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
• Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

CRAWFISH BISQUE

Steps:

• Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
• Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
• Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
• Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

CRAWFISH & SHRIMP BISQUE

Steps:

• Combine in a very large pot and heat just to boiling and then simmer covered --
• 4 cans Cambell's cream of potato soup.
• 1 can cream of mushroom soup.
• 1 can cream of celery soup.
• 1 quart chicken broth.
• 2 tablespoons Tony Chachere's.
• Meanwhile, sautee the following vegetables in olive oil --
• 1 large white onion, chopped.
• 1 red bell pepper, chopped.
• 1 green pepper, chopped.
• 2 large stalks celery, chopped.
• 1 heaping tablespoon minced garlic.
• salt & black pepper.
• When the vegetables are soft, add to simmering pot.
• And add 6-8 cups frozen corn.
• Simmer covered for at least two hours --
• Then add --
• 2 pounds Louisiana crawfish tails with fat.
• 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
• Simmer covered for 15-20 minutes --
• Turn off heat and add 1 pint of 1/2 & 1/2 cream.
• Stir to heat through and serve.

CREAMY CRAWFISH BISQUE

Steps:

• Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
• As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
• Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
• Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
• Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
• Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.

CRAWFISH BISQUE BALLS

Steps:

• Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
• Place on greased baking sheet. Bake 20 minutes at 350*.
• Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
• Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
• Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
• If desired, add the chopped green onions & parsley just prior to serving.
• Serve over cooked rice.

CREAMY CRAWFISH BISQUE

Steps:

• 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
• 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
• 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!

ROASTED ACORN SQUASH AND CRAWFISH BISQUE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
• Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
• Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
• Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

BISQUE D'éCRIVESSES - CRAWFISH BISQUE

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.

ANN AND EUGENE PATOUT'S CRAWFISH BISQUE

Steps:

• Rinse crawfish; place in large pot of boiling water. Cook for one minute. Remove crawfish from water. Cool.
• Remove tail meat from crawfish: break off the ridged tail, snap in half lengthwise, lift out meat in one piece. Place tail shells in large pot. Remove black vein if it remains. Carefully remove the yellow fat from tail and body so the mud sack doesn't burst; add to pot. Snap off claws and smaller legs; place in pot. Clean out the body cavity, called the head; discard eyes. Rinse shells; place in pot.
• Add 2 cups crawfish fat to pot with 3 quarts water; simmer stock until reduced to 2 1/2 quarts, about 30 minutes.
• Chop half of the onions, green peppers and celery finely.
• Melt butter in large skillet; saute finely chopped vegetables for 10 minutes, until very soft. Add 1/2 cup crawfish fat; cook 2 or 3 minutes more.
• Chop 1 pound of crawfish tails very fine. Add to skillet; simmer 3 minutes.
• Mix 1/2 teaspoon cayenne, 1/4 each teaspoon white and black pepper, salt and 5 or 6 dashes hot pepper sauce into crawfish mixture. Simmer 3 minutes. If mixture is not thick enough for stuffing, add bread crumbs.
• Add 2 tablespoons each parsley and green onion; cool and use to fill crawfish heads.
• Lightly dredge the opening of the stuffed heads in flour. Oil cookie sheet; bake heads at 350 degrees until brown, about 20 minutes. Refrigerate, if not using immediately.
• Make roux: combine oil and flour in heavy skillet; cook over very low heat, stirring occasionally. Roux will begin to color slowly, taking about 45 minutes to reach desired nut-brown color. Toward end of cooking, watch roux carefully, making sure it does not burn. Roux may be made ahead and reheated.
• To assemble dish, dice remaining onion, green pepper and celery; add to boiling stock. Return to boil. Pour a little of the stock at a time into hot roux, stirring. Return roux mixture to stockpot, bring to boil; reduce heat and simmer, uncovered for 45 minutes. Five minutes after adding roux, stir in remaining cayenne, white and black pepper, salt to taste and hot pepper sauce.
• To serve, put stuffed heads in bisque and cook for eight minutes; add remaining 1 1/4 pounds of tails (this includes approximately 1/2 pound removed from live crawfish); cook another two minutes. Adjust seasoning.
• Stir in remaining green onion and parsley. Serve over rice in individual bowls.

EARNER'S CRAWFISH BISQUE RECIPE - (4.6/5)

Steps:

• To Prepare Crawfish: Scald live crawfish in almost boiling water for about 15 minutes. Drain and cool. Peel crawfish and save the meat and fat in separate bowls. Grind the crawfish. Set aside. Clean about 200 heads to stuff. Set aside. To Make Gravy: Grind onions, celery, bell pepper, garlic and parsley. In a large heavy pot, heat oil; add flour to make a roux. Stir constantly until browned. Add ground vegetables. Cook on low fire about 30 minutes. Add tomato paste and crawfish fat. Cook about 30 minutes. Add hot water and let cook on low fire. Add 2 1/2 cups ground crawfish tails, salt, and pepper. Cook on high fire about 20 minutes. To Make Stuffing for Heads: Preheat oven to 400ºF. Grind onions, celery, bell pepper, garlic, and parsley. Fry remaining crawfish tails and ground vegetables in hot cooking oil; cool. Add remaining crawfish fat and eggs. Mix in bread crumbs, salt, and red pepper. Stuff the crawfish heads. Dip the stuffed part of head in flour and place on cookie sheet. Bake 20 minutes. Add baked crawfish heads to gravy. Cook on low fire about 1 hour. More hot water may be added if too thick. Stir carefully. Serve in soup bowls over rice. Garnish with green onions.

GG'S CRAWFISH BISQUE

Steps:

• Saute onions in butter.
• Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.

CREAMY CRAWFISH BISQUE

Steps:

• 1. In a lrg pot get milk and half and half hot. Whisk in gravy mix and let bubble to thicken. Remove from heat so it doesn't scorch.
• 2. In skillet melt half stick real unsalted butter.Add shrimp and a dash or two of creole seasoning, cook on med low, they cook fast so make sure you don't overcook. Add crawfish to shrimp and let cook just till warm.
• 3. Add butter,seasoning,corn to gravy and mix well.Pour skillet of seafood and liquid they cooked in,into gravy mix and stir well.Ready to eat when hot and bubbly!!

CRAWFISH BISQUE

Steps:

• In a heavy 6 to 8 quart pot or cast-iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add the onion, bell pepper, celery, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add tomato sauce and stir. Add stock gradually, stirring well to incorporate with the vegetables and roux. Add salt, black pepper, paprika, and cayenne and stir. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally. If using stuffed crawfish heads or boulettes, gently add into mixture, and simmer for another 15 minutes. Add crawfish tails, green onions and parsley, then stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice.