Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
all-purpose flour, or more if needed
chopped fresh tarragon
chopped fresh thyme
ground cayenne pepper
3 1/2 cups
fish stock, divided
1 (14.5 ounce) can
1 (16 ounce) package
crawfish tails, divided
salt, or to taste
paprika, or more to taste
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.
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.
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.
Sooo Good! It came perfect.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Crawfish Bisque
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 346
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a quick shrimp bisque with spicy Asian flavors.
See the simple secrets to making quick, creamy crawfish chowder.
An authentic Louisiana recipe for spicy Cajun stew.