12 responses

  1. Tene
    November 19, 2009

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


    • Beryl
      February 21, 2010

      Sure, that would work fine.

  2. John Harper
    February 21, 2010

    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.

    • Beryl
      February 21, 2010

      Thanks for the tip!

  3. Joe Gordon
    April 4, 2010

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

  4. Xavier
    May 7, 2010

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

  5. dan
    July 14, 2010

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

    • Beryl
      July 15, 2010

      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

  6. Amy
    April 25, 2011

    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?

    • Beryl
      April 25, 2011

      Hi Amy,

      Yes, the crawfish shells would make excellent stock.

  7. Joy
    November 4, 2011

    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.

  8. Julie D
    August 31, 2012

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

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