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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

272.4 calories; 15 g protein; 8.3 g carbohydrates; 147.4 mg cholesterol; 461.2 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2013
We made this tonight and subbed shrimp for crawfish and I boiled the shrimp to make stock instead of chicken broth. It was a big hit! I like my bisque thicker so I added some cornstarch in hot water. Served up on some French bread. I can barely breath. Read More
(26)

Most helpful critical review

Rating: 3 stars
05/11/2010
It's okay. Seafood stock should be used. Read More
(19)
34 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/16/2013
We made this tonight and subbed shrimp for crawfish and I boiled the shrimp to make stock instead of chicken broth. It was a big hit! I like my bisque thicker so I added some cornstarch in hot water. Served up on some French bread. I can barely breath. Read More
(26)
Rating: 3 stars
05/11/2010
It's okay. Seafood stock should be used. Read More
(19)
Rating: 5 stars
03/17/2010
Outstanding. Hadn't eaten crawdad bisque since my dad died....he used to fix it when we were kids. Had to buy frozen precooked crawfish it's too early in the year to catch them here (but ramps are up:). Only thing I changed was to half the onion used stock from a gumbo and adjusted seasoning to taste. Definitely a keeper can't wait to try it with fresh crawdads. Read More
(18)
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Rating: 5 stars
07/15/2012
Excellent - made as written and added an extra half pound of crawfish. Smooth flavorful and you can control the heat. A definite keeper. Read More
(7)
Rating: 4 stars
01/24/2011
Great recipe I used "Better than Bouillon: Lobster Base" instead of chicken broth. Read More
(5)
Rating: 5 stars
05/22/2011
This was nice and creamy. Had only bought 16 oz of cream and just used that cuz I didn't have anymore. Came out ok. Also added celery by accident thought it called for it. And no crawfish at my store but used shrimp. This bisque was great and it's my first time having and making it Great job. I taste so gourmet! Read More
(5)
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Rating: 5 stars
02/12/2012
My husband and I tried this and we liked it very much:) It was easy and tastey! Next time we will probably add some type of veggie just for a little crunch. we also used milk because we had no cream we think it turned out just fine. Once it was in the bowl we add just alittle cheese... & served with toasted french bread! Def. a keeper! Read More
(4)
Rating: 5 stars
08/31/2012
This. Was. Amazing. I was honestly skeptical about the recipe because it seems TOO simple. I loved it. I improvised a bit because I did not have all of the things listed. I used whole milk instead of half-and-half and I omitted the cayenne pepper because I was out. I was also reading another recipe that said to boil the shells in water and use that in the bisque so I used half-chicken broth and half of the crawfish "stock". SO GOOD! Next time I make this I will probably try using all "stock" and omitting the chicken broth. Once the soup was finished I pureed it to make the whole thing smooth and then added the crawfish meat. Seriously I am sad that there is none left. I loved every drop:) Read More
(4)
Rating: 5 stars
02/19/2010
Sounds yummy. I am planning on making it this weekend. I did add the recipe to my SparkPeople food so I can have it for the nutrition information when I log it. Thanks! I am rating it as a 5 at the moment. Read More
(3)