“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.” - by Randy Brown
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 272 cal
- 14%
- Fat
- 20 g
- 31%
- Carbs
- 8.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
Ben Watson
"Well, no mudbugs around right now, but I used a smoked summer sausage, and added some green onions. Yummy. It was a hit with my girls! Will make this again. Not really a healthy conscience dish, but s..." See moretill awesome..."
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 ..." See moreup :). 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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