Pappadeaux Crawfish Bisque
Dive into the rich, bold flavors of Pappadeaux Crawfish Bisque, a comforting classic of Cajun cuisine. This velvety bisque combines a luscious roux base with tender pieces of crawfish tails, aromatic vegetables, and a harmonious blend of Cajun seasoning and paprika for the perfect touch of spice. Infused with the flavors of garlic, tomato paste, and a simmered bay leaf, every spoonful is a taste of authentic Southern flair. Finished with a swirl of heavy cream for a decadent finish and garnished with fresh parsley and green onions, this dish is a true treat for seafood lovers. Serve it with a scoop of fluffy white rice for an extra layer of texture and heartiness. Perfect as a starter or the main event, this crawfish bisque is sure to become a favorite in your recipe repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 large Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 pound Crawfish tails, cooked and chopped
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 2 Green onions, chopped
- to taste Salt
- to taste Black pepper
- Cooked white rice (optional, for serving)
Instructions
In a large soup pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 2-3 minutes to create a light roux.
Add the chopped onion and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables become softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, Cajun seasoning, and paprika to the pot. Stir well to combine and allow the spices to bloom for 1-2 minutes.
Slowly pour in the chicken stock while whisking to prevent lumps. Add the bay leaf and bring the mixture to a gentle simmer over medium heat.
Once the bisque is simmering, reduce the heat to low and let it cook for about 20 minutes, stirring occasionally to avoid sticking.
Remove the bay leaf and use an immersion blender to puree the bisque until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Return the bisque to the pot and stir in the heavy cream. Add the cooked, chopped crawfish tails and continue to simmer for another 10 minutes to allow the flavors to meld.
Taste the bisque and adjust the seasoning with salt and black pepper as needed.
Stir in the chopped parsley and green onions just before serving.
Ladle the bisque into bowls and serve hot. Optionally, top with a scoop of cooked white rice for a more filling dish.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.1 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2673 mg | 57% | |
*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.
