Recipe by Randy Brown
"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."
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
1 1/2 pounds
peeled crawfish tails
cayenne pepper, or to taste
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.
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 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.
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 store, but used shrimp. This bisque was great and it's my first time having and making it Great job. I taste so gourmet!
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 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 :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 272
** Calories from Fat: 180
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
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.
An authentic Louisiana recipe for spicy Cajun stew.
See the simple secrets to making quick, creamy crawfish chowder.