Crawfish Or Shrimp Bisque Recipes

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CRAWFISH BISQUE



Crawfish Bisque image

This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.

Provided by Randy Brown

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 9

6 tablespoons butter
1 onion, chopped
¼ cup all-purpose flour
2 cups chicken broth
3 cups half-and-half cream
1 teaspoon salt
1 ½ pounds peeled crawfish tails
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Steps:

  • Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
  • Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 8.3 g, Cholesterol 147.4 mg, Fat 20 g, Fiber 0.3 g, Protein 15 g, SaturatedFat 12.1 g, Sodium 461.2 mg, Sugar 0.8 g

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 & SHRIMP BISQUE



Crawfish & Shrimp Bisque image

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.

Provided by Chef Geoff in New O

Categories     Crawfish

Time 3h30m

Yield 1 1/2 gallons

Number Of Ingredients 15

4 (10 ounce) cans cambell's cream of potato soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1 quart chicken broth
2 tablespoons Tony Chachere's Seasoning
1 large white onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
2 large stalk celery, chopped
1 tablespoon minced garlic
salt and black pepper
6 cups frozen corn
2 lbs louisiana crawfish tails with fat
2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
1 pint half-and-half cream

Steps:

  • Combine in a very large pot and heat just to boiling and then simmer covered --
  • 4 cans Cambell's cream of potato soup.
  • 1 can cream of mushroom soup.
  • 1 can cream of celery soup.
  • 1 quart chicken broth.
  • 2 tablespoons Tony Chachere's.
  • Meanwhile, sautee the following vegetables in olive oil --
  • 1 large white onion, chopped.
  • 1 red bell pepper, chopped.
  • 1 green pepper, chopped.
  • 2 large stalks celery, chopped.
  • 1 heaping tablespoon minced garlic.
  • salt & black pepper.
  • When the vegetables are soft, add to simmering pot.
  • And add 6-8 cups frozen corn.
  • Simmer covered for at least two hours --
  • Then add --
  • 2 pounds Louisiana crawfish tails with fat.
  • 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
  • Simmer covered for 15-20 minutes --
  • Turn off heat and add 1 pint of 1/2 & 1/2 cream.
  • Stir to heat through and serve.

CORN CRAB & CRAWFISH BISQUE OR CHOWDER



Corn Crab & Crawfish Bisque or Chowder image

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...

Provided by Donna Graffagnino

Categories     Cream Soups

Time 1h30m

Number Of Ingredients 19

2 lb russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 c + 2 tbsp. flour
16 oz homemade or low sodium canned chicken broth
2 can(s) creamed corn
1 can(s) whole kernel corn, drained
1 bunch green onions, sliced thin and divided
1 small onion, minced
1 celery stalk, minced
1 tsp garlic, minced
1/2 bell pepper, diced
1 c heavy cream
1 c milk
1/4 c sherry
1/2 tsp lea & perrin worchestershire sauce
1 lb crawfish tails w/fat (louisiana crawfish - don't use chinese)
1 lb lump or special claw crabmeat, picked through for shells
1/2 tsp cayenne pepper (or more to taste)
salt, & white pepper, to taste

Steps:

  • 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
  • 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

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