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Crawfish Bisque

[ 18 ] May 4, 2009 |

How to Make Crawfish Bisque

Crawfish Bisque Recipe from the Cajun recipes at Cajun Cooking TV.  Essentials in Cajun cooking are the use of fresh crawfish tails when in season and we only use fresh Louisiana crawfish tails.  A bisque is a rich, creamy soup usually made with shellfish; especially lobster.  We just used a much smaller kind of lobster – the Louisiana crawfish.

Crawfish Bisque (some folks call it crawfish stew) consists of a rich sauce accompanied with stuffed crawfish bodies or crawfish balls.  For this recipe we made both.  This was so good we could not stop eating it.

Ingredients for the Crawfish Balls

1 (1-pound) bag of fresh crawfish tails (can substitute shrimp or crab if needed)
1 cup chopped onions
1 cup chopped green peppers
1/4 parsley flakes
1 cup bread crumbs
2 eggs
Cajun seasoning (like Tony’s Creole Seasoning)

Fresh Crawfish Tails

One Pound of Crawfish Tails

Cooking Directions for the Crawfish Balls

Blend all the above ingredients in a food processor or blender.

Remove to a mixing bowl.

Form into small meatballs.

If you have access to crawfish bodies, just stuff the bodies with the mixture.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet.

Ingredients for the Crawfish Bisque

Frozen seasoning blend

Frozen seasoning blend

4 cups Cajun Trinity (or frozen seasoning blend – onions, bell pepper, celery)
2 sticks butter
1 cup all-purpose flour
3 cups Chicken Stock
1 (10-ounce) can tomato sauce
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 (1-pound) bag of fresh crawfish tails (substitute shrimp or crab if needed)
1 cup rice

Cooking Directions for the Crawfish Bisque

Saute’ Cajun Trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a Roux in a flat bottom stainless steel skillet or cast iron skillet.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Making Your Roux

Making Your Roux

Transfer roux to the Cajun Trinity pot.  Stir well.

Add chicken stock, tomato sauce, minced garlic, crawfish tails and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Make 1 cup rice according to package directions.

Add the stuffed crawfish and/or crawfish balls.

Simmer another 5-10 minutes.

Serving Suggestions for Crawfish Bisque

Serve crawfish bisque over rice and garnish with chopped green onions and chopped parsley.

Bon Appetite!

Beryl Stokes

Cajun Cooking TV Chefs

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Category: Cajun Recipes

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Comments (18)

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  1. Tene says:

    Hi i was wondering if i can use chicken broth instead of stock?


  2. John Harper says:

    A suggestion or a footnote. People can find cleaned crawfish backs for a crawfish bisque at Tony’s in BR. Like, 60 shells for under 10 bucks. I use them all of the time.

  3. Beryl says:

    Sure, that would work fine.

  4. Beryl says:

    Thanks for the tip!

  5. Joe Gordon says:

    Also, the backs can be found at PERRINO’S in Marrero… at the same price!

  6. Xavier says:

    Lord that looks sooo good! I AM COOKING THAT!!!

  7. dan says:

    how many does this feed. looking to feed 12 adults and 14 children

  8. Beryl says:

    Beryl estimates that it would serve 8 people. I would go on the safe side if I was cooking for a crowd and estimate 6 if they are hardy eaters and love great food. If you have some left over, it is even better the next day. Mike

  9. Amy says:

    I always thought crawfish shells were used to make the stock, similar to a lobster bisque. Let me know if I’m wrong, but wouldn’t it work to boil down the shells from the crawfish tails and use that instead of the chicken stock/broth?

  10. Beryl says:

    Hi Amy,

    Yes, the crawfish shells would make excellent stock.

  11. Joy says:

    I was looking for a good soup recipe for the cold winter nights when I ran across your Crawfish Bisque post. I love crawfish and anything that has to do with Cajun cooking. Unfortunately, my family isn’t a fan of crawfish, but I was thinking I could add a mixture of crawfish, shrimp, and crabmeat to the balls and sauce. Or in a future trial, simply omit the crawfish. I do have to note that instead of using Tony’s Creole Seasoning, I tend to make my own seasoning blends. I know that salt is a big plus in seasoning blends like Tony’s, but I learned many years ago that too much salt is not good for us. Here’s my recipe for my own Creole seasoning:

    * 2-1/2 Tbsp paprika
    * 1 Tbsp sea salt
    * 2 Tbsp garlic powder
    * 1 Tbsp ground white pepper
    * 1 Tbsp onion powder
    * 1 Tbsp cayenne pepper
    * 1 Tbsp dried oregano
    * 1 Tbsp dried thyme

    Mix all ingredients into a sealed container and store with your spices. I use mini zip baggies that I get herbs in from a favorite local herb and tea shop of mine. I love recycling and the little baggies are perfect for my special seasoning blends. Plus they already contain a label, so I can just write over the old ingredient name with the new one.

  12. Julie D says:

    Beryl, this looks yummy! I’ve never tried to make…so may need to give it a try!

  13. Jackie S says:

    This recipe is Amazing! I have a friend from louisianna that make crawfish bisque a few years ago and I have been trying to recreat it ever since,a nd this by far is the best recipe I have tried!!

  14. Beryl says:

    Thank you, Jackie!

    We really appreciate you trying our recipes.

    Beryl and Mike

  15. Bryan Meadows says:

    I have made this recipe a couple of times and it is GREAT!!!!I stuffed the crawfish heads one time but in South Texas you have to make your own and that was labor intensive. I just make the crawfish balls and don’t have to worry about stuffing the heads. I have a love/hate with this recipe because it is one of my favorite things to eat and I eat to much. Keep up the great recipes.

  16. Beryl says:

    Thank you, Brian!

    It makes our day when we hear from folks like you that are enjoying our recipes!

    We really appreciate you.

    Beryl and Mike

  17. Ellen Stutes says:

    Could I leave out the tomato paste/sauce?

  18. Beryl says:

    Hi Ellen,

    Yes, I don’t see why not. I suspect it will still taste good, just different.

    Thank you for your question, and for checking out our recipe!


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