Best 2 Louisiana Crawfish Bisque Recipes

**Louisiana Crawfish Bisque: A Symphony of Flavors from the Bayou**

Embark on a culinary journey to the heart of Louisiana with our authentic Crawfish Bisque recipe. This classic Cajun dish is a symphony of flavors that captures the essence of the bayou. Prepared with succulent crawfish, a rich and creamy broth, and a medley of aromatic spices, our bisque promises an unforgettable taste experience. Indulge in the perfect balance of savory, spicy, and herbaceous notes that will tantalize your taste buds. Our detailed recipe guide will walk you through every step of the process, ensuring a perfect bisque every time. In addition to the traditional version, we also offer variations for those who prefer a creamy or spicy bisque. Whether you're a seasoned chef or a home cook looking to impress your guests, our Louisiana Crawfish Bisque recipe is the perfect addition to your culinary repertoire.

Here are our top 2 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

LOUISIANA CRAWFISH ETOUFFEE

Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

Tips:

Use fresh or frozen crawfish, not canned. Fresh crawfish will give your bisque the best flavor. If you're using frozen crawfish, thaw them completely before cooking.
Don't overcrowd the pot. If you add too many crawfish to the pot at once, they won't cook evenly. Cook the crawfish in batches if necessary.
Cook the crawfish until they are pink and opaque. Overcooked crawfish will be tough and chewy. So keep an eye on them and cook them for only a few minutes.
Use a good quality seafood stock. The stock you use will make a big difference in the flavor of your bisque. Use a stock that is made with fresh seafood, not one that is made from bouillon cubes.
Add vegetables to your bisque. Vegetables like celery, onion, and carrots will add flavor and texture to your bisque. You can also add other vegetables, such as corn, potatoes, or green beans.
Season your bisque to taste. Add salt, pepper, and other spices to taste. You can also add a bit of cayenne pepper for a little heat.
Serve your bisque with your favorite toppings. Some popular toppings for crawfish bisque include rice, cornbread, and green onions.

Conclusion:

Louisiana crawfish bisque is a delicious and versatile soup that can be enjoyed by people of all ages. It's perfect for a special occasion or a casual meal. With its rich flavor and creamy texture, crawfish bisque is sure to be a hit at your next gathering.