Crawfish Bisque Recipes Recipes Recipe For Hand

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LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

CRAWFISH BISQUE (CRAWFISH BALLS INSTEAD OF HEADS)



Crawfish Bisque (Crawfish Balls Instead of Heads) image

This recipe for Crawfish Bisque (Crawfish Balls Instead of Heads), by Rose Martin - Administrative Services, is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com

Provided by gailanng

Categories     Crawfish

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 20

2 lbs of the ground crawfish tails (see NOTE in directions)
1 small onion, very finely chopped
1 stick celery, very finely chopped
2 stalks shallots, very finely chopped (green onions)
2 tablespoons parsley, very fine chopped
1 cup breadcrumbs (plain or Italian)
4 eggs (add 1 extra if too dry)
vegetable oil (for frying)
1 lb of ground crawfish tail (see NOTE directions)
2 medium onions, chopped
2 sticks chopped celery
1/2 bell pepper, chopped
1/2 cup chopped shallot (green onions)
1/2 cup chopped parsley
1 -2 clove chopped garlic
1 cup all-purpose flour
1 1/2 cups cooking oil
1 1/2 cups chicken broth
salt and pepper
white rice, cooked

Steps:

  • NOTE: Drain all liquids from the 3 pounds of tails before grinding and reserve for later use. It is a good idea to use hands and squeeze the liquids from the tails. Grind all crawfish tails with food processor. Use 2 lbs of tails for the balls and the remaining 1 lb for the gravy.
  • CRAWFISH BALLS: In a large bowl, add 2 lbs. of ground crawfish tails, onions, celery, parsley, shallots and bread crumbs and mix thoroughly. While mixing, season mixture with salt, black pepper, red pepper and garlic powder. Add 4 raw eggs to mixture and mix thoroughly. Form into 1" to 2" balls. After balls are made, deep fry the balls until they are golden brown. Set them aside to add to gravy later.
  • GRAVY: In a medium-sized thick bottom stock pot, add cooking oil and flour and cook on medium to high heat stirring constantly until roux is golden brown. Add onions, celery, garlic and bell pepper and sauté until onions are clear. Add ground crawfish tails to mixture sauté for 8 to 10 minutes. Add crawfish liquids that were removed from tails prior to processing, chicken broth; bring to boil. Add shallots and parsley and cook on gently boil for 1 hour. Add fried crawfish balls to gravy and cook on medium to low heat for about another 30 minutes. Season to taste and add water as necessary (gravy should be a heavy and smooth consistency). Serve over white rice.

Nutrition Facts : Calories 675.5, Fat 46.2, SaturatedFat 6.7, Cholesterol 274.9, Sodium 398.8, Carbohydrate 30.6, Fiber 2.3, Sugar 3.2, Protein 34.2

CATFISH BISQUE



Catfish Bisque image

This is my version of a lobster bisque. My Family can not have shellfish, so I switched it to catfish. Might be good with another kind of fish.

Provided by Kim Weimer

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 lb catfish nuggets, skinned
2 garlic cloves, minced
1 large onion, diced
2 stalks celery, diced
3 okra pods, sliced
1 cup sliced carrot
2 large potatoes, diced
1 cup green beans
1/2 cup corn
1/2 cup lima beans (optional)
4 tablespoons olive oil
2 cups water
1 (12 ounce) can evaporated milk
4 tablespoons flour
1/2 teaspoon nutmeg
salt and pepper

Steps:

  • In a large soup pan.
  • Add the olive oil, garlic, onions and celery.
  • Saute until onions are translucent.
  • Add in the rest of the vegetables and 2 cups of water.
  • Bring to a boil.
  • Then turn down the heat and let simmer.
  • Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
  • Add 2 Tbsp of flour to a little of the evaporated milk.
  • Pour into the vegetables and stir.
  • Then add the rest of the milk and the catfish.
  • Add in the nutmeg.
  • Continue simmering for about 20 minutes.

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