Crawfish Bisque

Crawfish Bisque

11 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Randy Brown
Recipe by  Randy Brown

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (11)

Rate This Recipe
atasteofcreole
17

atasteofcreole

It's okay. Seafood stock should be used.

Ben Watson
16

Ben Watson

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 hot water. Served up on some French bread. I can barely breath.

whatsinthekitchen
15

whatsinthekitchen

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 ramps are up :). Only thing I changed was to half the onion, used stock from a gumbo, and adjusted seasoning to taste. Definitely a keeper, can't wait to try it with fresh crawdads.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Crawfish Etouffee II