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
Tony’s Creole Seasoning

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

4 cups Cajun Trinity
2 sticks butter
1 cup All-purpose flour
3 cups Chicken Stock
2 Tablespoons tomato sauce or ketchup
2 Tablespoons minced garlic
Tony’s Creole Seasoning
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. 

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!
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