Crawfish or Shrimp Bisque
Dive into the decadent, coastal flavors of this Crawfish or Shrimp Bisque, a creamy and indulgent seafood soup that's sure to impress! This recipe blends tender crawfish tails or shrimp with a velvety broth enriched by seafood stock, heavy cream, and a touch of tomato paste for depth. The gentle heat of paprika and optional cayenne pepper adds a subtle spice, while finely sautéed onions, celery, and garlic create a fragrant base. Served over fluffy white rice and garnished with fresh parsley, this bisque is a hearty yet elegant dish perfect for warming up on a chilly evening or impressing guests at a dinner party. Simple to prepare and packed with rich, savory notes, this bisque is a must-try for seafood lovers. Keywords: crawfish bisque, shrimp bisque recipe, creamy seafood soup, elegant dinner ideas, easy bisque recipe.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds crawfish tails or shrimp, peeled and deveined
- 2 cups cooked white rice (for serving)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion and celery to the pot. Sauté for 5-7 minutes or until the vegetables are softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste.
Gradually pour in the seafood stock, stirring constantly to dissolve the flour mixture and avoid lumps.
Add the heavy cream, tomato paste, paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Let the mixture come to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to develop.
Add the crawfish tails or shrimp to the pot. Cook for 5-7 minutes or until the seafood is opaque and cooked through.
Taste the bisque and adjust the seasoning if needed.
Serve the bisque hot over a scoop of cooked white rice in bowls.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 516 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.
