Crawfish Bisque
Dive into the rich and indulgent flavors of Southern cuisine with this creamy Crawfish Bisque, a comforting classic that's perfect for any occasion. Featuring plump, tender crawfish tails bathed in a velvety, spiced broth, this recipe is a celebration of the beloved crustacean and bold Cajun seasonings. A light brown roux sets the foundation, lending a nutty depth, while a trio of aromatic vegetables—onion, celery, and bell pepper—adds layers of complexity. Smoked paprika and cayenne pepper provide a whisper of heat, balanced beautifully with a touch of heavy cream and bright lemon juice. Simmered to perfection and served optionally with fluffy white rice, this bisque is a hearty, crowd-pleasing dish that’s as elegant as it is satisfying. Ideal for dinner parties or cozy nights in, it’s a true taste of Louisiana tradition!
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Recipe Information
Ingredients
- 2 pounds crawfish tails (cooked)
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 large yellow onion (finely chopped)
- 2 stalks celery (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 4 cloves garlic (minced)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 cups seafood or chicken stock
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon (or to taste) salt
- 1/2 teaspoon black pepper
- 2 cups cooked white rice (optional, for serving)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Whisk in the flour to create a roux. Stir constantly for about 5-7 minutes, until the roux turns a light brown color and develops a nutty aroma.
Add the chopped onion, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, cayenne pepper, paprika, and bay leaves. Cook for 1-2 minutes until fragrant.
Slowly pour in the seafood or chicken stock while whisking constantly to ensure a smooth base.
Add the tomato paste and stir until fully incorporated. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the broth to slightly thicken.
Lower the heat and stir in the crawfish tails, heavy cream, Worcestershire sauce, and lemon juice. Cook for another 10 minutes, stirring occasionally.
Season with salt and black pepper to taste. Remove the bay leaves before serving.
Optional: Serve the bisque over cooked white rice, and garnish with chopped parsley for a pop of color and added freshness.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.6 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4101 mg | 87% | |
*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.
