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My review
Creamy Crawfish Bisque
5
Skeeter
"This bisque is a creamy style like a lobster bisque but has Cajun twist since it uses a roux. It's a great dish and you'll get rave reviews. This is an easy recipe if you will read thorough the entire recipe and understand the various parts and how they all come together at the end."
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Ingredients
55 m servings 445Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
- As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
- Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
- Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
- Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
- Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.
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Reviews
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10/3/2010
My husband and I love this bisque! We love to try new recipes and we had a great time with this one. Of course we added Good Wine and fresh baked bread. Had the perfect amount of spice. I thoug...
2/26/2012
This is excellent. We have full bellies from it now. I loved it. The only thing I did differently was not to blend the crawfish tails. I agree with the previous post that the tarragon really m...
12/6/2012
Very rich but outstanding in every way imaginable. I largely followed the recipe other than substituting 2 lbs. wild caught langostino lobster tails for the 1 lb. crawfish tails, and adding 2 tb...
2/20/2013
I normally don't write anything about the recipes I discover here, though this is my favorite place to find recipes. I do have to write about this one. It is well worth the time it takes to make...
7/17/2016
I use 2 packs crawfish...i like the chunks of crawfish...i have made this several times and we LOVE IT...i have made it for several friends and they love it too...by far my favorite...i make it ...
12/30/2015
I made it again it was so good the first time. This time I used 24 oz. crawfish tail meat and blended all of it and it is a lot less work. Delicious
11/11/2014
Super easy and cheaper to make than lobster bisque. It might be nice to see a healthier version but other than that, I loved this recipe. A great way to use up all the fish stock I had!
7/7/2018
Made it but used good wine instead of brandy per personal preference, lobster stock as that is what I had made in my freezer. and it was absolutely delicious!!! Have dearly missed things like th...