Best Crawfish Bisque With Crawfish Boulettes Recipes

CREAMY CRAWFISH BISQUE

Creamy Crawfish Bisque image

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

Provided by Sheri Raleigh-Yearby

Time 50m

Number Of Ingredients 14

Ingredients

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!

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

Ingredients

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

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

Ingredients

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

Ingredients

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.