Crawfish Bisque
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Crawfish Bisque
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Crawfish Bisque is a perfectly rich, creamy, flavorful seafood soup prepared with homemade crawfish stock and topped with crawfish chunks.
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Ingredients
Crawfish Stock
- 2 pounds crawfish , shells on
- 2 tablespoons unsalted butter , divided
- 1 cup white wine
- 4 cups water
- 2 bay leaves
- 2 prigs fresh thyme
- 1 teaspoon whole black peppercorns
Crawfish Bisque
- 4 tablespoons unsalted butter , divided
- 2 leeks , trimmed, cleaned and chopped
- 1 green bell pepper , chopped
- 2 garlic cloves , minced
- 2 tablespoons flour
- 1/4 cup tomato paste
- 1 tablespoon hot sauce
- 1 tablespoon paprika
- 1 tablespoon Cajun Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup green onions , thinly sliced on a diagonal
Instructions
Crawfish Stock:
- Remove the crawfish meat from the shells and set aside.
- Add the tail shells and 2 tablespoons butter to a large heavy bottomed dutch oven or pot on medium heat.
- Cook on medium heat until the tails are pink and starting to barely brown.
- Deglaze pot with white wine and reduce by 75% cooking for 5-7 minutes.
- Add four cups of water, bay leaves, thyme and black peppercorns.
- Bring to a simmer and cook for 15 minutes.
- Pour liquids through a chinois or fine strainer into a large bowl.
Crawfish Bisque:
- Add the remaining 4 tablespoons butter on medium heat to the empty pot on medium heat.
- Add the crawfish meat and cook for 2 minutes on each side until cooked through.
- Remove the crawfish and cover to keep warm.
- Add leeks, green bell peppers and garlic to the pot and stir.
- Cook for 3-4 minutes or until leeks are translucent.
- Add in flour and stir until flour is absorbed.
- Whisk in the crawfish stock, tomato paste, hot sauce, paprika, cajun seasoning, salt, black pepper and cayenne pepper
- Bring to a simmer and cook for 5 minutes until soup has thickened.
- Using an immersion blender, puree the soup.
- While soup is cooking dice HALF the crawfish very finely or add to your food processor and pulse to a very fine dice.
- Add the minced crawfish back into the pot, stir in heavy cream and sour cream and bring to a simmer.
- Chop the remaining crawfish into large chunks and top soup with chunks and green onions and a pinch of cayenne pepper if desired.
Nutrition Information
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Calories
307kcal
(15%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
592mg
(25%)
Potassium
404mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2755IU
(55%)
Vitamin C
26mg
(29%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 592mg | 25% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2755IU | 55% |
| Vitamin C | 26mg | 29% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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