Crawfish Bisque

Crawfish Bisque

17
Randy Brown 0

"This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal."

Ingredients

30 m {{adjustedServings}} servings 272 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
  2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
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Reviews

17
  1. 23 Ratings

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We made this tonight, and subbed shrimp for crawfish, and I boiled the shrimp to make stock instead of chicken broth. It was a big hit! I like my bisque thicker, so I added some cornstarch in ho...

It's okay. Seafood stock should be used.

Outstanding. Hadn't eaten crawdad bisque since my dad died....he used to fix it when we were kids. Had to buy frozen precooked crawfish, it's too early in the year to catch them here (but ramp...