An Easy Crawfish Bisque Recipe All Takes Is 20 Minutes
Crawfish bisque is a soup that has become popular in many parts of the world, but it’s particularly associated with Louisiana. This soup is traditionally made using crawfish tails, which are boiled until they are soft and tender.
The recipe below shows how to make this dish using other types of seafood as well and with a few simple changes in the cooking process.
What is Crawfish Bisque
Crawfish Bisque is a creamy, spicy soup made with crawfish. It’s a great way to use up leftover crawfish!
Crawfish Bisque has been around since at least the 1920s and has become one of New Orleans’ favorite dishes. The name comes from the French word for “crabs,” which were once plentiful in Louisiana waterways before being overfished.
Cajun Style
The Cajun style of crawfish bisque is a little different from the one we’ve been making. This recipe calls for a roux, which means you will be making a thick and creamy soup by slowly adding flour to butter or oil. If you’re not familiar with roux, it’s basically just flour cooked in liquid until browned and caramelized—this gives the soup its signature flavor.
You can use either water or stock to make this soup; the difference between them is how much liquid they contain. A crawfish boil has lots of extra seasoning (like garlic powder), so I recommend using it if possible; otherwise use stock instead if that’s what your budget allows for!
Ingredients:
- 3 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Method
In a large saucepan, add the crawfish and other ingredients to a stockpot. Bring to a boil over medium heat, then reduce the heat and simmer for 30 minutes. Stir in the potatoes, corn and cream until blended. Simmer for 10 minutes or until potatoes are tender.
Special Note
Crawfish bisque is a Louisiana specialty, and it’s one of the best soups around. Crawfish bisque is creamy, thick and spicy—it has all the elements you need in your life! The key to making this recipe successful is using good quality ingredients like crawfish tails (or any other type of shrimp), cream or half-and-half for extra richness, Worcestershire sauce for some heat and lemon juice to brighten everything up.
Crawfish Bisque Recipe: Ingredients:
- 8 oz (225g) cooked crawfish tails/shrimp meat (keep shell on if possible)
- 1 cup half & half – divided into 2 parts
- 1 tsp Tabasco sauce – optional
- 2 tbsp minced parsley leaves
Expert Advice
To avoid burning, constantly whisk the flour and butter while cooking them to create a roux. When it is a very light brown or cream tone, it is finished. It must take three to five minutes. Make sure to whisk the mixture as you slowly ADD the WARMED seafood stock. This lessens the chance of lumps developing. Blend the soup in the immersion blender for three to five minutes, or until it is smooth. Even a few small, thick bits are OK. Make cautious to let the liquid cool slightly before mixing if using a stand blender rather than an immersion blender because the heat could otherwise cause the lid to blow off and create a major mess.
This bisque is an authentic Louisiana specialty.
This recipe is easy to make and can be served as an appetizer or main course, depending on how much time you have and what else you’re serving with it. Crawfish Bisque Recipe: this is a traditional cajun recipe, with plenty of crawfish meat in every bowl! This cajun dish is perfect for any gathering when friends come over – they’ll all love it!
Our crawfish bisque recipe uses fresh crawfish and Cajun spices to make a delicious, spicy dish that can be served as an appetizer or main course. This cajun recipe is easy to make and can be served as an appetizer or main course, depending on how much time you have and what else you’re serving with it. Now you know everything you need to know about making this delicious dish. Whether you prefer a spicy or mild bisque, our crawfish recipe is sure to please!
