Crawfish Bisque

Name: Crawfish Bisque
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 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

Rating: 4.59 stars

34 Ratings
27 Reviews
11 Photos

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.

By Randy Brown

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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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Step 2

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

Per Serving:

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

Reviews (27)

Most helpful positive review

volkswatson

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

Helpful

(26)

Most helpful critical review

atasteofcreole

05/11/2010

It's okay. Seafood stock should be used. Read More

Helpful

(19)

34 Ratings

5 star values: 24
4 star values: 7
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

volkswatson

11/16/2013

Helpful

(26)

atasteofcreole

05/11/2010

It's okay. Seafood stock should be used. Read More

Helpful

(19)

whatsinthekitchen

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

Helpful

(18)

Doug Matthews

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

Helpful

(7)

thomas reese

01/24/2011

Great recipe I used "Better than Bouillon: Lobster Base" instead of chicken broth. Read More

Helpful

(5)

Kashni Isaac

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

Helpful

(5)

ShayGotCha

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

Helpful

(4)

kflash

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

Helpful

(4)

GBethPowers

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

Helpful

(3)

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Nutritional Information

Crawfish Bisque

Servings Per Recipe: 8
Calories: 272.4

% Daily Value *

protein: 30 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 31 %

saturated fat: 61 %

cholesterol: 49 %

vitamin a iu: 13 %

niacin equivalents: 38 %

vitamin b6: 9 %

vitamin c: 4 %

folate: 5 %

calcium: 14 %

iron: 6 %

magnesium: 12 %

potassium: 9 %

sodium: 18 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.