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Louisiana Crawfish Bisque
April 19, 2013

I made this for dinner last night. The only thing I did differently from the recipe was add some shrimp with the crawfish tails. I had added 2 Tbls of the Tony Chachere's seasoning and barely stopped myself from pouring in the 3rd before I thought to taste it first. It was almost too salty to be edible. I hadn't even added any salt over what was in the soups. I used unsalted butter. Perhaps the shrimp brought some extra salt to the mix. I ended up adding milk (no more 1/2 and 1/2) and another can of cream of mushroom soup to try to cut down the saltiness. It was still a bit strong. With the saltiness aside, I enjoyed the flavor and really appreciated the ease of the recipe. I highly recommend the recipe with the caution to slowly add the cajun seasoning, tasting often until the desired saltiness is achieved. If you don't get the "heat" you want, add some cayenne or some other spice that doesn't have salt. Let it be known that I am a salt person. I LOVE salt. This was just way too much!

  1. 31 Ratings

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