L Afayette Airport Fire Department Crawfish Bisque
Experience the bold, authentic flavors of the South with the L Afayette Airport Fire Department Crawfish Bisque, a hearty and comforting Cajun classic. Bursting with tender crawfish tails, a rich and velvety roux, and aromatic vegetables like onion, bell pepper, and celery, this bisque is a true labor of love. Elevated with the warmth of Cajun seasoning and enriched with heavy cream, every spoonful offers the perfect balance of spice and creaminess. For added tradition, try stuffing cooked crawfish heads with the flavorful bisque mixture, or serve it over fluffy white rice for a complete meal. Perfect for seafood lovers and fans of Southern cuisine, this crawfish bisque will transport your taste buds straight to Louisiana.
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Recipe Information
Ingredients
- 2 pounds crawfish tails
- 12 pieces cooked crawfish heads (optional, for stuffing or stock flavor)
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 3 medium celery stalks, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons canned tomato paste
- 4 cups crawfish stock or seafood stock
- 1 cup heavy cream
- 4 stalks green onions, chopped
- 2 tablespoons parsley, chopped
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups white rice, cooked (optional, for serving)
- 1 to taste hot sauce (optional, for garnish)
Instructions
If using crawfish heads for stuffing, clean the heads thoroughly by rinsing them under cold water. Set aside.
In a large pot, melt 4 tablespoons of butter over medium heat. Add the all-purpose flour and whisk constantly until the mixture turns a golden brown roux, about 8-10 minutes. Be careful not to burn the roux.
Add the onions, bell peppers, and celery to the pot. Sauté the vegetables in the roux until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and mix well with the vegetables and roux.
Slowly pour in the crawfish stock while whisking continuously to avoid lumps. Bring to a simmer and allow the mixture to thicken, approximately 10 minutes.
Reduce the heat to low and stir in the heavy cream. Add the crawfish tails, Cajun seasoning, salt, and black pepper. Simmer for 20 minutes, stirring occasionally to avoid sticking.
While the bisque simmers, stuff the reserved crawfish heads (if using) with a small amount of the bisque mixture. Arrange the heads carefully in the pot, ensuring they are submerged in the liquid.
Add the chopped green onions and parsley to the bisque and simmer for another 5 minutes.
Taste and adjust the seasoning with more Cajun seasoning, salt, or hot sauce as desired.
To serve, ladle the crawfish bisque into bowls. Serve it with steamed white rice, or eat it on its own. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
3984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2273 mg | 758% | |
| Sodium | 10263 mg | 446% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 18.7 g | ||
| Protein | 280.4 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4819 mg | 103% | |
*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.
