Reviewed: May 11, 2012

Made this tonight and it was a hit. I had 12oz of frozen crawfish meat so I added about half a pound of shrimp cut up into small pieces. Served it with sourdough bread. Agree that if I'd had some seafood stock it would have been even better, but all in all it was really good and really easy! I'm guessing the warmed up leftovers will be even more flavorful.

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Reviewer:

JMMILL

Reviewed: 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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Reviewer:

ShayGotCha

Reviewed: 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!

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Reviewer:

KissTheCook19

Reviewed: Jan. 16, 2011

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

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4 users found this review helpful

Reviewer:

thomas reese

Reviewed: May 10, 2010

It's okay. Seafood stock should be used.

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5 users found this review helpful

Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Mar. 16, 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.

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4 users found this review helpful

Reviewer:

whatsinthekitchen

Cooking Level: Intermediate

Living In: Summersville, West Virginia, USA

Reviewed: Mar. 10, 2010

Well, no mudbugs around right now, but I used a smoked summer sausage, and added some green onions. Yummy. It was a hit with my girls! Will make this again. Not really a healthy conscience dish, but still awesome...

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Reviewer:

Ben Watson

Cooking Level: Intermediate

Home Town: Glen Rose, Texas, USA

Living In: Gilmer, Texas, USA

Reviewed: Feb. 18, 2010

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 the moment.

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2 users found this review helpful