Crawfish Bisque Recipe -
Crawfish Bisque Recipe
  • READY IN 30 mins

Crawfish Bisque

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2013

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 hot water. Served up on some French bread. I can barely breath.

Most Helpful Critical Review
May 11, 2010

It's okay. Seafood stock should be used.


23 Ratings

Mar 17, 2010

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 ramps are up :). Only thing I changed was to half the onion, used stock from a gumbo, and adjusted seasoning to taste. Definitely a keeper, can't wait to try it with fresh crawdads.

Jul 15, 2012

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

May 22, 2011

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 store, but used shrimp. This bisque was great and it's my first time having and making it Great job. I taste so gourmet!

Jan 24, 2011

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

Aug 31, 2012

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 instead of half-and-half, and I omitted the cayenne pepper because I was out. I was also reading another recipe that said to boil the shells in water and use that in the bisque, so I used half-chicken broth and half of the crawfish "stock". SO GOOD! Next time I make this I will probably try using all "stock" and omitting the chicken broth. Once the soup was finished, I pureed it to make the whole thing smooth and then added the crawfish meat. Seriously, I am sad that there is none left. I loved every drop :)

Feb 12, 2012

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 no cream, we think it turned out just fine. Once it was in the bowl we add just alittle cheese ... & served with toasted french bread! Def. a keeper!


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 461 mg
  • 18%

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

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