Ggs Crawfish Bisque Recipes

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Velvety smooth Crawfish Bisque! Can be prepared with lobster tails as well.

Provided by Sheri Raleigh-Yearby

Categories     Cream Soups

Time 50m

Number Of Ingredients 14

Creamy Crawfish Bisque image


  • 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!

4 Tbsp butter, unsalted
1 bunch green onion
1 c onions, diced
1 c red bell pepper
3 c heavy whipping cream
3 c half and half
2 c chicken or seafood stock
1 Tbsp tomato paste
2 lb crawfish tails
1 Tbsp creole seasoning
1/2 tsp cayenne pepper
1 thyme, leaves
1 bay leaf
1 lemon zest, grated


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

Crawfish Bisque image


  • 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.

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


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

Categories     Lunch/Snacks

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

Gg's Crawfish Bisque image


  • Saute onions in butter.
  • Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.

3 (10 ounce) cans cream of potato soup
2 (10 ounce) cans cream of mushroom soup
2 (14 ounce) cans whole kernel corn
8 ounces cream cheese
1 quart half-and-half cream
3 lbs crawfish tails
1 teaspoon crushed red pepper flakes
1 dash creole seasoning
1 bunch green onion, diced
1/2 cup butter


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

Louisiana Crawfish Bisque image


  • 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

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


Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

Crawfish Bisque with Crawfish Boulettes image


  • 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.

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme


Provided by Marian Burros

Categories     dinner, project, main course

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Ann and Eugene Patout's Crawfish Bisque image


  • 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

30 live crawfish
2 1/2 cups crawfish fat
2 large onions
1 large green pepper
1 stalk celery
2 tablespoons butter, melted
1 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
Salt to taste
8 to 10 dashes hot pepper sauce
1/4 cup bread crumbs
10 tablespoons vegetable oil
12 tablespoons flour
1 3/4 pounds crawfish tails
6 tablespoons each chopped green onion and parsley
6 tablespoons chopped parsley
8 cups cooked rice


Make and share this Crawfish and Sausage Bisque recipe from

Provided by ch2000_9

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Crawfish and Sausage Bisque image


  • 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

12 ounces crawfish tails
1 (10 1/2 ounce) can cream of potato soup
2 ounces light cream cheese
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can whole kernel corn
1/2 pint fat-free half-and-half
8 ounces smoked turkey sausage
1/2 tablespoon cajun seasoning
1/2 teaspoon pepper
1 tablespoon whole wheat flour

More about "ggs crawfish bisque recipes"

Web Jul 28, 2002 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 …
5/5 (7)
Total Time 2 mins
Category Main Dishes
  • 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.
  • Stuff each crawfish head with the mixture and coat with flour. I like to add a little more cayenne to my flour. After coating, place on a cookie sheet and bake for 30 minutes. If you made too much stuffing, save to put in the stew.
crawfish-bisque-realcajunrecipescom-la-cuisine-de image

Web Feb 20, 2015 Cook, stirring, until the mixture thickens, about 2 minutes. Reduce heat to medium-low, and add remaining 2 cups warm water. …
Estimated Reading Time 3 mins
crawfish-bisque-louisiana-cookin image

Web Feb 28, 2020 Add the crawfish tails and cream and simmer for 5 minutes. Reserve a couple crawfish tails for serving if desired. Serve in bowls garnished with croutons, green onions and reserved crawfish tails. …
rich-creamy-crawfish-bisque-recipe-went-here-8-this image

Web Melt butter in a pan; add onion, celery, bell pepper and garlic, and sauté until tender. Add the flour and stir to make a white roux. Stir in tomato sauce. Strain the stock through a fine mesh strainer, and slowly add the …
crawfish-bisque-recipe-rouses-supermarkets image

Web May 23, 2020 Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily. Remove crawfish meat from shells. Refrigerate meat and save the shells. Heat oil in a saucepan. Add shells …
pappadeaux-crawfish-bisque-copykat image

Web Apr 13, 2022 Preheat the oven to 350°F. Rinse the empty crawfish heads well; pat dry and set aside. In a food processor, finely chop the onion, bell pepper, celery, garlic, and …

Web May 24, 2022 Step 1: Make the Bisque. Add 1/2 cup butter to a large pot over medium heat. Once melted, add onions. Sauté until soft. Add flour and stir until the flour is …

Web Mar 31, 2020 Instead of stuffed crawfish shells, this bisque has crawfish balls that are baked in the oven then steeped in that delicious roux-based gravy. This recipe is easy to …

Web Add half of crawfish, and cook 2 minutes. Transfer mixture to a blender, and process until smooth, 30 seconds. Return to pan, and place over medium-low. Stir in cream, lemon …

Web Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. …

Web Aug 18, 2019 Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads. …

Web Jun 15, 2022 15. Crawfish Roll Sandwich. If you’re looking for a quick and easy lunch option, check out this recipe for crawfish roll sandwiches. All you’ll need is crawfish …

Web Dec 18, 2015 Method. In a large pot, melt butter and saute onions. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated. Add remaining ingredients …

Web To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add garlic, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. …

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