Best Crawfish Bisque Recipes

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LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

CORN CRAB & CRAWFISH BISQUE OR CHOWDER



Corn Crab & Crawfish Bisque or Chowder image

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...

Provided by Donna Graffagnino

Categories     Cream Soups

Time 1h30m

Number Of Ingredients 19

2 lb russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 c + 2 tbsp. flour
16 oz homemade or low sodium canned chicken broth
2 can(s) creamed corn
1 can(s) whole kernel corn, drained
1 bunch green onions, sliced thin and divided
1 small onion, minced
1 celery stalk, minced
1 tsp garlic, minced
1/2 bell pepper, diced
1 c heavy cream
1 c milk
1/4 c sherry
1/2 tsp lea & perrin worchestershire sauce
1 lb crawfish tails w/fat (louisiana crawfish - don't use chinese)
1 lb lump or special claw crabmeat, picked through for shells
1/2 tsp cayenne pepper (or more to taste)
salt, & white pepper, to taste

Steps:

  • 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
  • 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
  • For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
  • For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
  • Combine all ingredients and store in an air-tight container.

CREAMY CRAWFISH BISQUE



Creamy Crawfish Bisque image

This bisque is a creamy style like a lobster bisque but has Cajun twist since it uses a roux. It's a great dish and you'll get rave reviews. This is an easy recipe if you will read thorough the entire recipe and understand the various parts and how they all come together at the end.

Provided by Skeeter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 55m

Yield 12

Number Of Ingredients 19

½ cup butter
1 leek, minced
1 large carrot, minced
1 cup minced celery
½ cup butter
½ cup all-purpose flour, or more if needed
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
1 bay leaf
2 tablespoons tomato paste
½ teaspoon ground cayenne pepper
½ cup brandy
3 ½ cups fish stock, divided
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) package crawfish tails, divided
3 cups heavy cream
1 teaspoon salt, or to taste
1 teaspoon white pepper
2 tablespoons paprika, or more to taste

Steps:

  • Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
  • As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
  • Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
  • Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
  • Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
  • Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 9.7 g, Cholesterol 162.6 mg, Fat 38.4 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.6 g, Sodium 661.6 mg, Sugar 2 g

CREAMY CRAWFISH BISQUE



Creamy Crawfish Bisque image

Velvety smooth Crawfish Bisque! Can be prepared with lobster tails as well.

Provided by Sheri Raleigh-Yearby

Categories     Cream Soups

Time 50m

Number Of Ingredients 14

4 Tbsp butter, unsalted
1 bunch green onion
1 c onions, diced
1 c red bell pepper
3 c heavy whipping cream
3 c half and half
2 c chicken or seafood stock
1 Tbsp tomato paste
2 lb crawfish tails
1 Tbsp creole seasoning
1/2 tsp cayenne pepper
1 thyme, leaves
1 bay leaf
1 lemon zest, grated

Steps:

  • 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
  • 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
  • 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!

CRAWFISH BISQUE



Crawfish Bisque image

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.

Provided by Randy Brown

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 9

6 tablespoons butter
1 onion, chopped
¼ cup all-purpose flour
2 cups chicken broth
3 cups half-and-half cream
1 teaspoon salt
1 ½ pounds peeled crawfish tails
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Steps:

  • 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 Facts : Calories 272.4 calories, Carbohydrate 8.3 g, Cholesterol 147.4 mg, Fat 20 g, Fiber 0.3 g, Protein 15 g, SaturatedFat 12.1 g, Sodium 461.2 mg, Sugar 0.8 g

CRAWFISH BISQUE



Crawfish Bisque image

This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings (about 6 3/4 cups)

Number Of Ingredients 20

6 pounds fresh or frozen cooked crawfish, thawed
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 yellow onion, cut into large pieces
2 bay leaves
6 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small green bell pepper, chopped
1 stalk celery, chopped
1 yellow onion, chopped
1 medium tomato, chopped
1 tablespoon Cajun seasoning
1/4 cup all-purpose flour
2 tablespoons tomato paste
3 cups Crawfish Stock
1/4 cup dry sherry
1/2 cup heavy cream
Reserved crawfish meat
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

  • For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
  • For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
  • Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
  • Divide the bisque between serving bowls and garnish with parsley, if desired.

EASY CRAWFISH BISQUE



Easy Crawfish Bisque image

Very quick and easy recipe that is bouncing with flavor. It sounds like it might not be good with all the processed cans and cheese, but it's wonderful! I first had it as a very hearty soup that will have you going back for seconds. My husband and I often eat it as a sauce over rice or pasta since it's so rich and it makes it last a lot longer. If you can't find Cr of Onion soup use onion soup. My Mom adds 2 cans of sliced potatoes to the mix, I don't.

Provided by Dr.JenLeddy

Categories     Crawfish

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups onions, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
4 (12 ounce) cans evaporated milk
1 lb Velveeta Mexican cheese, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans corn, drained
2 lbs crawfish tails (I usually use 1 pound of crawfish and 1 pound of shrimp)
2 tablespoons cajun seasoning

Steps:

  • Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
  • **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
  • Add soups and milk, stir until well incorporated.
  • Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
  • Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

CREAMY CRAWFISH BISQUE



Creamy Crawfish Bisque image

Found this on a Tony Chachere's white gravy mix and love it! Very silky in texture and full of flavor. I make this a lot in the fall and winter seasons. Fills the belly and warms the soul!!

Provided by Regina Colucci

Categories     Soups

Number Of Ingredients 9

1/2 c tony chachere's white gravy mix
2 c milk
2 c half and half
1/4 c margarine
1 can(s) corn, cream-style
2 tsp tony chachere's creole seasoning, more if you like it zippy!
1 lb small or med raw cleaned shrimp
1 lb crawfish tails the ones i get are already cooked
1/2 stick real unsalted butter

Steps:

  • 1. In a lrg pot get milk and half and half hot. Whisk in gravy mix and let bubble to thicken. Remove from heat so it doesn't scorch.
  • 2. In skillet melt half stick real unsalted butter.Add shrimp and a dash or two of creole seasoning, cook on med low, they cook fast so make sure you don't overcook. Add crawfish to shrimp and let cook just till warm.
  • 3. Add butter,seasoning,corn to gravy and mix well.Pour skillet of seafood and liquid they cooked in,into gravy mix and stir well.Ready to eat when hot and bubbly!!

CRAWFISH BISQUE



Crawfish Bisque image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 21

1/4 cup olive oil
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
2 tablespoons all-purpose flour
4 cloves garlic, chopped
2 onions, chopped
2 stalks lemongrass, chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 thumb ginger, chopped
1/4 cup white rice
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 bay leaf
1 sprig thyme
1/4 cup brandy
6 cups crawfish stock
2 cups heavy cream
1 lime, zested
Salt and freshly ground black pepper
Hot sauce, such as Tabasco

Steps:

  • Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
  • Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
  • Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
  • Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

CRAWFISH & SHRIMP BISQUE



Crawfish & Shrimp Bisque image

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.

Provided by Chef Geoff in New O

Categories     Crawfish

Time 3h30m

Yield 1 1/2 gallons

Number Of Ingredients 15

4 (10 ounce) cans cambell's cream of potato soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1 quart chicken broth
2 tablespoons Tony Chachere's Seasoning
1 large white onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
2 large stalk celery, chopped
1 tablespoon minced garlic
salt and black pepper
6 cups frozen corn
2 lbs louisiana crawfish tails with fat
2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
1 pint half-and-half cream

Steps:

  • Combine in a very large pot and heat just to boiling and then simmer covered --
  • 4 cans Cambell's cream of potato soup.
  • 1 can cream of mushroom soup.
  • 1 can cream of celery soup.
  • 1 quart chicken broth.
  • 2 tablespoons Tony Chachere's.
  • Meanwhile, sautee the following vegetables in olive oil --
  • 1 large white onion, chopped.
  • 1 red bell pepper, chopped.
  • 1 green pepper, chopped.
  • 2 large stalks celery, chopped.
  • 1 heaping tablespoon minced garlic.
  • salt & black pepper.
  • When the vegetables are soft, add to simmering pot.
  • And add 6-8 cups frozen corn.
  • Simmer covered for at least two hours --
  • Then add --
  • 2 pounds Louisiana crawfish tails with fat.
  • 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
  • Simmer covered for 15-20 minutes --
  • Turn off heat and add 1 pint of 1/2 & 1/2 cream.
  • Stir to heat through and serve.

BISQUE D'éCRIVESSES - CRAWFISH BISQUE



Bisque D'écrivesses - Crawfish Bisque image

Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Creole

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 dozen crawfish
1 quart water
1 onion, peeled and diced
2 carrots, peeled and diced
1 tablespoon parsley, minced
2 stalks celery, diced
1/8 teaspoon thyme
3 tablespoons butter
1 tablespoon flour
6 tablespoons cracker crumbs
milk
crawfish meat (use the 2 dozen listed above)
1 1/2 tablespoons butter, melted
1 small onion, peeled and minced
1 tablespoon flour
1 tablespoon stock (fish preferred, but chicken will do)
1 tablespoon parsley, minced
salt and pepper
1 egg, beaten

Steps:

  • Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
  • Place in stockpot with water, vegetables and thyme.
  • Remove crawfish, reserving stock.
  • Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
  • Drain stock.
  • For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
  • Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
  • Drain on paper towels and keep hot.
  • Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
  • Season, add stuffed heads and serve.

CRAWFISH BISQUE BALLS



Crawfish Bisque Balls image

Make and share this Crawfish Bisque Balls recipe from Food.com.

Provided by VT Mtngirl

Categories     Crawfish

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

2 lbs peeled crawfish tails
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 1/2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
2 tablespoons chopped fresh parsley
1/2 cup vegetable oil
1/2 cup flour
1 medium onion, chopped
2 celery ribs, chopped
4 cups water
2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
1 (8 ounce) can tomato sauce
1 lb fresh crawfish tail
1/4 cup chopped green onion (optional)
1/4 cup chopped fresh parsley (optional)
cooked rice

Steps:

  • Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
  • Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
  • Place on greased baking sheet. Bake 20 minutes at 350*.
  • Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
  • Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
  • Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
  • If desired, add the chopped green onions & parsley just prior to serving.
  • Serve over cooked rice.

Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1

PAPPADEAUX CRAWFISH BISQUE



Pappadeaux Crawfish Bisque image

Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Crawfish

Yield 8 , 6 serving(s)

Number Of Ingredients 11

3 lbs crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup onion, chopped
1/2 cup green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup tomatoes, Chopped
2 ounces brandy, 4 Tbsp

Steps:

  • Boil crawfish in a large pot of water.
  • Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
  • Heat oil in large sauce pan or Dutch oven.
  • Add crawfish shells, paprika and cayenne. Saute 5 minutes.
  • Add water and bring to boil. Reduce heat and simmer 30 minutes.
  • Strain liquid into another pan.
  • Crush shells to remove remaining liquid and add that liquid. Discard shells.
  • Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
  • Simmer 1 hour, stirring frequently.
  • Add brandy and crawfish tail meat. Simmer 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7

DON’S SEAFOOD CRAWFISH BISQUE RECIPE



DON’S SEAFOOD CRAWFISH BISQUE RECIPE image

Categories     Soup/Stew     Shellfish     Sauté     Easter     Spring

Yield 8 people

Number Of Ingredients 16

1 garlic clove (minced)
1c green onions (chopped)
2 white onions (chopped)
1 bell pepper (chopped)
½ stick unsalted butter
1 fresh jalapeno pepper (chopped)
2 celery stalks (chopped)
¼c fresh parsley (chopped)
3 lb. fresh Louisiana crawfish tails (with fat)
DON'S All Purpose Seasoning to taste
Red pepper to taste
¼c oil
¼c flour
1 qt. water
1 9" X 13" pan cooked cornbread (crumbled)
2 eggs (beaten)

Steps:

  • In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON'S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon - size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!

ROASTED ACORN SQUASH AND CRAWFISH BISQUE



Roasted Acorn Squash and Crawfish Bisque image

Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Provided by Chef Q

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 3h

Yield 12

Number Of Ingredients 16

½ cup light brown sugar
¼ cup butter
1 ½ teaspoons ground cinnamon
½ teaspoon Chinese five-spice powder
4 acorn squash, halved and seeded
¼ cup butter
1 cup minced yellow onion
1 cup minced celery
1 cup minced red bell pepper
1 tablespoon minced garlic
2 quarts seafood stock
1 cup heavy cream
1 cup thinly sliced fresh basil
1 teaspoon ground nutmeg
sea salt and white pepper to taste
2 (16 ounce) packages cooked and peeled whole crawfish tails

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  • Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  • Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 30 g, Cholesterol 130 mg, Fat 17.4 g, Fiber 3.4 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 397.4 mg, Sugar 13.9 g

EARNER'S CRAWFISH BISQUE RECIPE - (4.6/5)



Earner's Crawfish Bisque Recipe - (4.6/5) image

Provided by á-34054

Number Of Ingredients 27

For Gravy:
11 sack live crawfish (about 40 pounds)
2large2 large onions
44 ribs celery
1/41/4 bell pepper
4cloves4 cloves garlic
10sprigs10 sprigs of parsley
1cup1 cup cooking oil
2cups2 cups flour (about)
4heaping teaspoons4 heaping teaspoons tomato paste
9cups9 cups hot water
5teaspoons5 teaspoons salt
2teaspoons2 teaspoons red pepper
66 green onions
For Stuffing:
2large2 large onions
33 ribs celery
1/41/4 bell pepper
4cloves4 cloves garlic
10sprigs10 sprigs parsley
1/4cup1/4 cup cooking oil
22 eggs, beaten
2cups2 cups dry bread crumbs (or more)
4teaspoons4 teaspoons salt
2teaspoons2 teaspoons red pepper
Flour
66 green onions

Steps:

  • To Prepare Crawfish: Scald live crawfish in almost boiling water for about 15 minutes. Drain and cool. Peel crawfish and save the meat and fat in separate bowls. Grind the crawfish. Set aside. Clean about 200 heads to stuff. Set aside. To Make Gravy: Grind onions, celery, bell pepper, garlic and parsley. In a large heavy pot, heat oil; add flour to make a roux. Stir constantly until browned. Add ground vegetables. Cook on low fire about 30 minutes. Add tomato paste and crawfish fat. Cook about 30 minutes. Add hot water and let cook on low fire. Add 2 1/2 cups ground crawfish tails, salt, and pepper. Cook on high fire about 20 minutes. To Make Stuffing for Heads: Preheat oven to 400ºF. Grind onions, celery, bell pepper, garlic, and parsley. Fry remaining crawfish tails and ground vegetables in hot cooking oil; cool. Add remaining crawfish fat and eggs. Mix in bread crumbs, salt, and red pepper. Stuff the crawfish heads. Dip the stuffed part of head in flour and place on cookie sheet. Bake 20 minutes. Add baked crawfish heads to gravy. Cook on low fire about 1 hour. More hot water may be added if too thick. Stir carefully. Serve in soup bowls over rice. Garnish with green onions.

ANN AND EUGENE PATOUT'S CRAWFISH BISQUE



Ann and Eugene Patout's Crawfish Bisque image

Provided by Marian Burros

Categories     dinner, project, main course

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 19

30 live crawfish
2 1/2 cups crawfish fat
2 large onions
1 large green pepper
1 stalk celery
2 tablespoons butter, melted
1 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
Salt to taste
8 to 10 dashes hot pepper sauce
1/4 cup bread crumbs
10 tablespoons vegetable oil
12 tablespoons flour
1 3/4 pounds crawfish tails
6 tablespoons each chopped green onion and parsley
6 tablespoons chopped parsley
Flour
8 cups cooked rice

Steps:

  • Rinse crawfish; place in large pot of boiling water. Cook for one minute. Remove crawfish from water. Cool.
  • Remove tail meat from crawfish: break off the ridged tail, snap in half lengthwise, lift out meat in one piece. Place tail shells in large pot. Remove black vein if it remains. Carefully remove the yellow fat from tail and body so the mud sack doesn't burst; add to pot. Snap off claws and smaller legs; place in pot. Clean out the body cavity, called the head; discard eyes. Rinse shells; place in pot.
  • Add 2 cups crawfish fat to pot with 3 quarts water; simmer stock until reduced to 2 1/2 quarts, about 30 minutes.
  • Chop half of the onions, green peppers and celery finely.
  • Melt butter in large skillet; saute finely chopped vegetables for 10 minutes, until very soft. Add 1/2 cup crawfish fat; cook 2 or 3 minutes more.
  • Chop 1 pound of crawfish tails very fine. Add to skillet; simmer 3 minutes.
  • Mix 1/2 teaspoon cayenne, 1/4 each teaspoon white and black pepper, salt and 5 or 6 dashes hot pepper sauce into crawfish mixture. Simmer 3 minutes. If mixture is not thick enough for stuffing, add bread crumbs.
  • Add 2 tablespoons each parsley and green onion; cool and use to fill crawfish heads.
  • Lightly dredge the opening of the stuffed heads in flour. Oil cookie sheet; bake heads at 350 degrees until brown, about 20 minutes. Refrigerate, if not using immediately.
  • Make roux: combine oil and flour in heavy skillet; cook over very low heat, stirring occasionally. Roux will begin to color slowly, taking about 45 minutes to reach desired nut-brown color. Toward end of cooking, watch roux carefully, making sure it does not burn. Roux may be made ahead and reheated.
  • To assemble dish, dice remaining onion, green pepper and celery; add to boiling stock. Return to boil. Pour a little of the stock at a time into hot roux, stirring. Return roux mixture to stockpot, bring to boil; reduce heat and simmer, uncovered for 45 minutes. Five minutes after adding roux, stir in remaining cayenne, white and black pepper, salt to taste and hot pepper sauce.
  • To serve, put stuffed heads in bisque and cook for eight minutes; add remaining 1 1/4 pounds of tails (this includes approximately 1/2 pound removed from live crawfish); cook another two minutes. Adjust seasoning.
  • Stir in remaining green onion and parsley. Serve over rice in individual bowls.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams

AMAZING CRAWFISH, CRAB AND CORN BISQUE!!



Amazing Crawfish, Crab and Corn Bisque!! image

Make and share this Amazing Crawfish, Crab and Corn Bisque!! recipe from Food.com.

Provided by CookNCop504

Categories     Chowders

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons vegetable oil
6 tablespoons all-purpose flour
1 cup minced yellow onion
2 (16 ounce) cans corn
4 tablespoons minced celery
2 teaspoons salt
1 teaspoon cayenne pepper
1 cup fish stock or 1 cup water
4 bay leaves
4 cups milk
1 quart heavy whipping cream
2 teaspoons crab boil (optional)
2 lbs crawfish tails
4 (6 ounce) cans of fancy lump crabmeat
2 (16 ounce) cans cream of potato soup

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
  • Add the onions, corn, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock or water. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
  • Stir in the crab, crawfish, green onions and both cans of potato soup. Simmer for 5 minutes.
  • Remove and discard the bay leaves.
  • Ladle into shallow soup cups or bowls and serve hot.
  • ENJOY!

Nutrition Facts : Calories 643, Fat 43.4, SaturatedFat 22.2, Cholesterol 248, Sodium 1118.2, Carbohydrate 33.6, Fiber 2.5, Sugar 5.4, Protein 32.8

GG'S CRAWFISH BISQUE



Gg's Crawfish Bisque image

I love this recipe. It is so easy and so creamy and delicious. You can substitute shrimp but wow what it does for crawfish!!!

Provided by Gloria 15x

Categories     Lunch/Snacks

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

3 (10 ounce) cans cream of potato soup
2 (10 ounce) cans cream of mushroom soup
2 (14 ounce) cans whole kernel corn
8 ounces cream cheese
1 quart half-and-half cream
3 lbs crawfish tails
1 teaspoon crushed red pepper flakes
1 dash creole seasoning
1 bunch green onion, diced
1/2 cup butter

Steps:

  • Saute onions in butter.
  • Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.

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