Bisque D Crivesses Crawfish Bisque
Indulge in the rich, velvety goodness of Bisque D Crivesses Crawfish Bisque, a true homage to classic Cajun and Creole cuisine. This hearty seafood soup features tender crawfish tails immersed in a luxurious blend of butter, creamy crawfish stock, and a roux-based broth enriched with aromatic trinity vegetables—onion, celery, and green bell pepper. Accented with vibrant spices like cayenne and paprika, as well as a touch of tomato paste for depth, this bisque delivers bold flavors in every spoonful. A swirl of heavy cream adds a silky finish, while fresh green onions and parsley provide a bright garnish. Serve it steaming hot with a side of fluffy white rice for an authentic southern twist. Perfect for family gatherings or special occasions, this crawfish bisque is a soul-warming dish that will leave everyone savoring every bite.
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Recipe Information
Ingredients
- 1 pound crawfish tails, cooked and peeled
- 6 cups crawfish stock (or seafood stock)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 0.25 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions, finely sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and melt the butter.
Add the chopped onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
Add the tomato paste, cayenne pepper, paprika, and bay leaves, stirring to incorporate.
Gradually pour in the crawfish stock, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
Add the crawfish tails, salt, and black pepper to the pot. Simmer the bisque uncovered for 20 minutes to allow flavors to meld.
Stir in the heavy cream and adjust seasoning as needed. Simmer for an additional 5 minutes, stirring frequently.
Remove and discard the bay leaves before serving.
Ladle the bisque into bowls. Serve warm, garnished with sliced green onions, parsley, and a scoop of white rice if desired.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
