Crawfish Bisque

Crawfish Bisque

17
Randy Brown 0

"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."
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Ingredients

30 m servings 272 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.
  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 ho...

Most helpful critical review

It's okay. Seafood stock should be used.

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 ho...

It's okay. Seafood stock should be used.

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 ramp...

Excellent - made as written and added an extra half pound of crawfish. Smooth, flavorful and you can control the heat. A definite keeper.

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...

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

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...

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...

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 ...