Crawfish Bisque Recipes

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CRAWFISH BISQUE



Crawfish Bisque image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 21

1/4 cup olive oil
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
2 tablespoons all-purpose flour
4 cloves garlic, chopped
2 onions, chopped
2 stalks lemongrass, chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 thumb ginger, chopped
1/4 cup white rice
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 bay leaf
1 sprig thyme
1/4 cup brandy
6 cups crawfish stock
2 cups heavy cream
1 lime, zested
Salt and freshly ground black pepper
Hot sauce, such as Tabasco

Steps:

  • Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
  • Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
  • Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
  • Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

EASY CRAWFISH BISQUE



Easy Crawfish Bisque image

Very quick and easy recipe that is bouncing with flavor. It sounds like it might not be good with all the processed cans and cheese, but it's wonderful! I first had it as a very hearty soup that will have you going back for seconds. My husband and I often eat it as a sauce over rice or pasta since it's so rich and it makes it last a lot longer. If you can't find Cr of Onion soup use onion soup. My Mom adds 2 cans of sliced potatoes to the mix, I don't.

Provided by Dr.JenLeddy

Categories     Crawfish

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups onions, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
4 (12 ounce) cans evaporated milk
1 lb Velveeta Mexican cheese, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans corn, drained
2 lbs crawfish tails (I usually use 1 pound of crawfish and 1 pound of shrimp)
2 tablespoons cajun seasoning

Steps:

  • Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
  • **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
  • Add soups and milk, stir until well incorporated.
  • Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
  • Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

CRAWFISH BISQUE



Crawfish Bisque image

This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings (about 6 3/4 cups)

Number Of Ingredients 20

6 pounds fresh or frozen cooked crawfish, thawed
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 yellow onion, cut into large pieces
2 bay leaves
6 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small green bell pepper, chopped
1 stalk celery, chopped
1 yellow onion, chopped
1 medium tomato, chopped
1 tablespoon Cajun seasoning
1/4 cup all-purpose flour
2 tablespoons tomato paste
3 cups Crawfish Stock
1/4 cup dry sherry
1/2 cup heavy cream
Reserved crawfish meat
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

  • For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
  • For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
  • Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
  • Divide the bisque between serving bowls and garnish with parsley, if desired.

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

ROASTED ACORN SQUASH AND CRAWFISH BISQUE



Roasted Acorn Squash and Crawfish Bisque image

Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Provided by Chef Q

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 3h

Yield 12

Number Of Ingredients 16

½ cup light brown sugar
¼ cup butter
1 ½ teaspoons ground cinnamon
½ teaspoon Chinese five-spice powder
4 acorn squash, halved and seeded
¼ cup butter
1 cup minced yellow onion
1 cup minced celery
1 cup minced red bell pepper
1 tablespoon minced garlic
2 quarts seafood stock
1 cup heavy cream
1 cup thinly sliced fresh basil
1 teaspoon ground nutmeg
sea salt and white pepper to taste
2 (16 ounce) packages cooked and peeled whole crawfish tails

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  • Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  • Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 30 g, Cholesterol 130 mg, Fat 17.4 g, Fiber 3.4 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 397.4 mg, Sugar 13.9 g

CRAWFISH BISQUE BALLS



Crawfish Bisque Balls image

Make and share this Crawfish Bisque Balls recipe from Food.com.

Provided by VT Mtngirl

Categories     Crawfish

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

2 lbs peeled crawfish tails
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 1/2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
2 tablespoons chopped fresh parsley
1/2 cup vegetable oil
1/2 cup flour
1 medium onion, chopped
2 celery ribs, chopped
4 cups water
2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
1 (8 ounce) can tomato sauce
1 lb fresh crawfish tail
1/4 cup chopped green onion (optional)
1/4 cup chopped fresh parsley (optional)
cooked rice

Steps:

  • Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
  • Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
  • Place on greased baking sheet. Bake 20 minutes at 350*.
  • Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
  • Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
  • Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
  • If desired, add the chopped green onions & parsley just prior to serving.
  • Serve over cooked rice.

Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1

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