Crawfish Bisque Recipe

RatingDifficultyBeginner

Crawfish bisque is a soup made with crawfish, tomatoes, and spices. It is typically served with rice.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
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 5 ½ cups (350 ml) crawfish tails
 5 ½ pint cold water
 ¼ cup (60 ml) cooking oil
 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
 ¼ cup (60 ml) all-purpose flour
 1 tsp (5 ml) salt
 1 small onion, chopped
 ¼ tsp (1 ml) sugar
 1 stick celery, chopped
 ¼ tsp (1 ml) red pepper
 1 clove garlic, mashed
 1 tbsp (15 ml) green onion
 1 bay leaf
 1 tbsp (15 ml) chopped parsley
 ¾ cup (175 ml) whole tomatoes, canned or fresh, chopped

1

In a heavy bottomed pot, make a roux by adding flour to heated oil.

2

Over low heat, stir constantly until a deep golden brown.

3

Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.

4

Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.

5

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.

6

Add sauce to fat and water, let simmer 1 hour.

7

Season with salt and pepper again if needed.

8

Add crawfish tails,green onion and parsley.

9

Serve in soup plate over a scoop of cooked rice.

10

Comments

11

COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

12

COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

CategoryCuisine

Ingredients

 5 ½ cups (350 ml) crawfish tails
 5 ½ pint cold water
 ¼ cup (60 ml) cooking oil
 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
 ¼ cup (60 ml) all-purpose flour
 1 tsp (5 ml) salt
 1 small onion, chopped
 ¼ tsp (1 ml) sugar
 1 stick celery, chopped
 ¼ tsp (1 ml) red pepper
 1 clove garlic, mashed
 1 tbsp (15 ml) green onion
 1 bay leaf
 1 tbsp (15 ml) chopped parsley
 ¾ cup (175 ml) whole tomatoes, canned or fresh, chopped

Directions

1

In a heavy bottomed pot, make a roux by adding flour to heated oil.

2

Over low heat, stir constantly until a deep golden brown.

3

Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.

4

Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.

5

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.

6

Add sauce to fat and water, let simmer 1 hour.

7

Season with salt and pepper again if needed.

8

Add crawfish tails,green onion and parsley.

9

Serve in soup plate over a scoop of cooked rice.

10

Comments

11

COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

12

COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

Crawfish Bisque Recipe
IngredientsDirections

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