Creamy Crawfish Bisque

Creamy Crawfish Bisque

Made  times
Skeeter 3

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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...

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...

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...

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...

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!

From around the web