CREAMY CRAWFISH BISQUE
Velvety smooth Crawfish Bisque! Can be prepared with lobster tails as well.
Provided by Sheri Raleigh-Yearby
Categories Cream Soups
Number Of Ingredients 14
- 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
- 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
- 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!
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
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
- 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.
GG'S CRAWFISH BISQUE
I love this recipe. It is so easy and so creamy and delicious. You can substitute shrimp but wow what it does for crawfish!!!
Provided by Gloria 15x
Yield 12 serving(s)
Number Of Ingredients 10
- Saute onions in butter.
- Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.
LOUISIANA CRAWFISH BISQUE
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
Number Of Ingredients 12
- 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 WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
- For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
- For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
- Combine all ingredients and store in an air-tight container.
ANN AND EUGENE PATOUT'S CRAWFISH BISQUE
Provided by Marian Burros
Categories dinner, project, main course
Yield 8 to 10 servings
Number Of Ingredients 19
- Rinse crawfish; place in large pot of boiling water. Cook for one minute. Remove crawfish from water. Cool.
- Remove tail meat from crawfish: break off the ridged tail, snap in half lengthwise, lift out meat in one piece. Place tail shells in large pot. Remove black vein if it remains. Carefully remove the yellow fat from tail and body so the mud sack doesn't burst; add to pot. Snap off claws and smaller legs; place in pot. Clean out the body cavity, called the head; discard eyes. Rinse shells; place in pot.
- Add 2 cups crawfish fat to pot with 3 quarts water; simmer stock until reduced to 2 1/2 quarts, about 30 minutes.
- Chop half of the onions, green peppers and celery finely.
- Melt butter in large skillet; saute finely chopped vegetables for 10 minutes, until very soft. Add 1/2 cup crawfish fat; cook 2 or 3 minutes more.
- Chop 1 pound of crawfish tails very fine. Add to skillet; simmer 3 minutes.
- Mix 1/2 teaspoon cayenne, 1/4 each teaspoon white and black pepper, salt and 5 or 6 dashes hot pepper sauce into crawfish mixture. Simmer 3 minutes. If mixture is not thick enough for stuffing, add bread crumbs.
- Add 2 tablespoons each parsley and green onion; cool and use to fill crawfish heads.
- Lightly dredge the opening of the stuffed heads in flour. Oil cookie sheet; bake heads at 350 degrees until brown, about 20 minutes. Refrigerate, if not using immediately.
- Make roux: combine oil and flour in heavy skillet; cook over very low heat, stirring occasionally. Roux will begin to color slowly, taking about 45 minutes to reach desired nut-brown color. Toward end of cooking, watch roux carefully, making sure it does not burn. Roux may be made ahead and reheated.
- To assemble dish, dice remaining onion, green pepper and celery; add to boiling stock. Return to boil. Pour a little of the stock at a time into hot roux, stirring. Return roux mixture to stockpot, bring to boil; reduce heat and simmer, uncovered for 45 minutes. Five minutes after adding roux, stir in remaining cayenne, white and black pepper, salt to taste and hot pepper sauce.
- To serve, put stuffed heads in bisque and cook for eight minutes; add remaining 1 1/4 pounds of tails (this includes approximately 1/2 pound removed from live crawfish); cook another two minutes. Adjust seasoning.
- Stir in remaining green onion and parsley. Serve over rice in individual bowls.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams
CRAWFISH AND SAUSAGE BISQUE
Make and share this Crawfish and Sausage Bisque recipe from Food.com.
Provided by ch2000_9
Categories < 4 Hours
Yield 4 serving(s)
Number Of Ingredients 10
- Combine all ingredients in a crock pot and cook on high for 2 hours.
Nutrition Facts : Calories 448.1, Fat 13.6, SaturatedFat 5, Cholesterol 145.7, Sodium 1770.9, Carbohydrate 57.6, Fiber 4.2, Sugar 12.7, Protein 30.1
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- To prepare the stuffing, melt the butter in a medium to large pot. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear. Add the garlic and the chopped up crawfish. Cook for 10 minutes stirring to prevent sticking. Add the water and cook for 2 minutes.
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