Best Crawfish Bisque With Crawfish Boulettes Recipes

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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.

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

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

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.

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