Servings
Font
Back
0.0 from 0 votes

Crawfish Bisque

Crawfish Bisque is a perfectly rich, creamy, flavorful seafood soup prepared with homemade crawfish stock and topped with crawfish chunks. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 307 kcal
Course: Soup
Cuisine: American

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:
    Cup of Yum
  1. Remove the crawfish meat from the shells and set aside.
  2. Add the tail shells and 2 tablespoons butter to a large heavy bottomed dutch oven or pot on medium heat.
  3. Cook on medium heat until the tails are pink and starting to barely brown.
  4. Deglaze pot with white wine and reduce by 75% cooking for 5-7 minutes.
  5. Add four cups of water, bay leaves, thyme and black peppercorns.
  6. Bring to a simmer and cook for 15 minutes.
  7. Pour liquids through a chinois or fine strainer into a large bowl.
Crawfish Bisque:
  1. Add the remaining 4 tablespoons butter on medium heat to the empty pot on medium heat.
  2. Add the crawfish meat and cook for 2 minutes on each side until cooked through.
  3. Remove the crawfish and cover to keep warm.
  4. Add leeks, green bell peppers and garlic to the pot and stir.
  5. Cook for 3-4 minutes or until leeks are translucent.
  6. Add in flour and stir until flour is absorbed.
  7. Whisk in the crawfish stock, tomato paste, hot sauce, paprika, cajun seasoning, salt, black pepper and cayenne pepper
  8. Bring to a simmer and cook for 5 minutes until soup has thickened.
  9. Using an immersion blender, puree the soup.
  10. While soup is cooking dice HALF the crawfish very finely or add to your food processor and pulse to a very fine dice.
  11. Add the minced crawfish back into the pot, stir in heavy cream and sour cream and bring to a simmer.
  12. 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

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

% 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.