Crawfish Bisque is a perfectly rich, creamy, flavorful seafood soup prepared with homemade crawfish stock and topped with crawfish chunks.
You may have already tried my Lobster Bisque (if not, I’d highly recommend it). This Soup Recipe is quite similar but made with crawfish and delicious Louisiana-inspired flavors.
Sabrina’s Crawfish Bisque Recipe
This comforting dish is the perfect way to prepare and enjoy crawfish meat. If you haven’t tried crawfish before, then this is a great introduction. The meat has a naturally sweet flavor that’s sort of like a cross between shrimp and crab. My creamy Crawfish Bisque has a homemade stock made with the shells to enhance those natural flavors. It is filled with aromatic veggies and Cajun seasonings plus a dash of hot sauce for an explosion of taste in every creamy, delicious bite!
Ingredients
Crawfish Stock
- 2 pounds crawfish , shells on
- 2 tablespoons unsalted butter , divided
- 1 cup white wine
- 4 cups water
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
Crawfish Bisque
- 4 tablespoons unsalted butter , divided
- 2 leeks , trimmed, cleaned and chopped
- 1 green bell pepper , chopped
- 2 garlic cloves , minced
- 2 tablespoons flour
- 1/4 cup tomato paste
- 1 tablespoon hot sauce
- 1 tablespoon paprika
- 1 tablespoon cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup green onions , thinly sliced on a diagonal
Instructions
Crawfish Stock:
- Remove the crawfish meat from the shells and set aside.
- Add the tail shells and 2 tablespoons butter to a large heavy bottomed dutch oven or pot on medium heat.
- Cook on medium heat until the tails are pink and starting to barely brown.
- Deglaze pot with white wine and reduce by 75% cooking for 5-7 minutes.
- Add four cups of water, bay leaves, thyme and black peppercorns.
- Bring to a simmer and cook for 15 minutes.
- Pour liquids through a chinois or fine strainer into a large bowl.
Crawfish Bisque:
- Add the remaining 4 tablespoons butter on medium heat to the empty pot on medium heat.
- Add the crawfish meat and cook for 2 minutes on each side until cooked through.
- Remove the crawfish and cover to keep warm.
- Add leeks, green bell peppers and garlic to the pot and stir.
- Cook for 3-4 minutes or until leeks are translucent.
- Add in flour and stir until flour is absorbed.
- Whisk in the crawfish stock, tomato paste, hot sauce, paprika, cajun seasoning, salt, black pepper and cayenne pepper
- Bring to a simmer and cook for 5 minutes until soup has thickened.
- Using an immersion blender, puree the soup.
- While soup is cooking dice HALF the crawfish very finely or add to your food processor and pulse to a very fine dice.
- Add the minced crawfish back into the pot, stir in heavy cream and sour cream and bring to a simmer.
- Chop the remaining crawfish into large chunks and top soup with chunks and green onions and a pinch of cayenne pepper if desired.
Nutrition
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