Comments on: Crawfish Bisque https://www.cajuncookingtv.com/crawfish-bisque Baton Rouge Cajun Cooking Show Wed, 20 Mar 2019 14:53:23 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-35057 Thu, 09 Jun 2016 17:07:29 +0000 http://www.cajuncookingtv.com/?p=216#comment-35057 In reply to Ellen Stutes.

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!

Beryl

]]> By: Ellen Stutes https://www.cajuncookingtv.com/crawfish-bisque#comment-35053 Thu, 09 Jun 2016 14:09:04 +0000 http://www.cajuncookingtv.com/?p=216#comment-35053 Could I leave out the tomato paste/sauce?

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-20452 Thu, 05 Mar 2015 15:30:07 +0000 http://www.cajuncookingtv.com/?p=216#comment-20452 In reply to Bryan Meadows.

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

]]> By: Bryan Meadows https://www.cajuncookingtv.com/crawfish-bisque#comment-20446 Thu, 05 Mar 2015 15:04:29 +0000 http://www.cajuncookingtv.com/?p=216#comment-20446 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.

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-14553 Tue, 30 Dec 2014 03:16:07 +0000 http://www.cajuncookingtv.com/?p=216#comment-14553 In reply to Jackie S.

Thank you, Jackie!

We really appreciate you trying our recipes.

Beryl and Mike

]]> By: Jackie S https://www.cajuncookingtv.com/crawfish-bisque#comment-14547 Tue, 30 Dec 2014 00:12:58 +0000 http://www.cajuncookingtv.com/?p=216#comment-14547 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!!

]]> By: Julie D https://www.cajuncookingtv.com/crawfish-bisque#comment-1820 Fri, 31 Aug 2012 23:58:55 +0000 http://www.cajuncookingtv.com/?p=216#comment-1820 Beryl, this looks yummy! I’ve never tried to make…so may need to give it a try!

]]> By: Joy https://www.cajuncookingtv.com/crawfish-bisque#comment-1289 Fri, 04 Nov 2011 13:18:56 +0000 http://www.cajuncookingtv.com/?p=216#comment-1289 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.

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-1225 Tue, 26 Apr 2011 01:50:20 +0000 http://www.cajuncookingtv.com/?p=216#comment-1225 In reply to Amy.

Hi Amy,

Yes, the crawfish shells would make excellent stock.

]]> By: Amy https://www.cajuncookingtv.com/crawfish-bisque#comment-1224 Tue, 26 Apr 2011 00:32:36 +0000 http://www.cajuncookingtv.com/?p=216#comment-1224 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?

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-699 Thu, 15 Jul 2010 12:45:08 +0000 http://www.cajuncookingtv.com/?p=216#comment-699 In reply to dan.

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

]]> By: dan https://www.cajuncookingtv.com/crawfish-bisque#comment-698 Thu, 15 Jul 2010 02:02:57 +0000 http://www.cajuncookingtv.com/?p=216#comment-698 how many does this feed. looking to feed 12 adults and 14 children

]]> By: Xavier https://www.cajuncookingtv.com/crawfish-bisque#comment-677 Fri, 07 May 2010 22:00:12 +0000 http://www.cajuncookingtv.com/?p=216#comment-677 Lord that looks sooo good! I AM COOKING THAT!!!

]]> By: Joe Gordon https://www.cajuncookingtv.com/crawfish-bisque#comment-661 Sun, 04 Apr 2010 13:24:56 +0000 http://www.cajuncookingtv.com/?p=216#comment-661 Also, the backs can be found at PERRINO’S in Marrero… at the same price!

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-650 Sun, 21 Feb 2010 22:46:36 +0000 http://www.cajuncookingtv.com/?p=216#comment-650 In reply to John Harper.

Thanks for the tip!

]]> By: Beryl https://www.cajuncookingtv.com/crawfish-bisque#comment-649 Sun, 21 Feb 2010 22:46:19 +0000 http://www.cajuncookingtv.com/?p=216#comment-649 In reply to Tene.

Sure, that would work fine.

]]> By: John Harper https://www.cajuncookingtv.com/crawfish-bisque#comment-648 Sun, 21 Feb 2010 20:28:27 +0000 http://www.cajuncookingtv.com/?p=216#comment-648 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.

]]> By: Tene https://www.cajuncookingtv.com/crawfish-bisque#comment-618 Thu, 19 Nov 2009 18:18:36 +0000 http://www.cajuncookingtv.com/?p=216#comment-618 Hi i was wondering if i can use chicken broth instead of stock?

Thanks

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