Creamy Crawfish Bisque Recipe -
Creamy Crawfish Bisque Recipe
  • READY IN 55 mins

Creamy Crawfish Bisque

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
  6. 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 More Reviews

Oct 04, 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 thought the tarragon was a perfect complement to the taste. Thankyou for sharing.

Feb 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 makes a difference, gives it that restaurant flair. We are Who Dat nation livin in Chicago, missing the NOLA and this really helped satisfy a craving. Delicious, I can't wait to make it again.


6 Ratings

Dec 06, 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 tbsp fresh oregano since it was either use or lose. Next time around, I would make a few minor adjustments: (i) in step 6, it calls for blending 3/4 of crawfish tails before adding to stock pot . . . would change to no more than 2/3 and probably 1/2 to give more texture & bite; add the remainder of these tails into soup during last simmer step rather than using them as a garnish, and (ii) just do a chop of leek, carrot, and celery rather than mincing them since these are going to be pureed in a blender anyhow. Skeeter, thank you for sharing this exceptional recipe.

Oct 16, 2011

Sooo Good! It came perfect.

Feb 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 this one. I made a double batch just because I had over 2lbs of crawfish I needed to use. I only blended about at 1/3rd of crawfish with the tomatoes, only because I like big chunks of meat. I also did half heavy cream and half and half. I love it. It did seem to be missing something, but I can't put my finger on it. I'm going to add garlic next time to see if that is what is missing(only because I'm a big garlic fan). It still very delicious and well worth it.

Nov 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!


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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 662 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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